GB1094440A - Method of cheesemaking - Google Patents

Method of cheesemaking

Info

Publication number
GB1094440A
GB1094440A GB3159866A GB3159866A GB1094440A GB 1094440 A GB1094440 A GB 1094440A GB 3159866 A GB3159866 A GB 3159866A GB 3159866 A GB3159866 A GB 3159866A GB 1094440 A GB1094440 A GB 1094440A
Authority
GB
United Kingdom
Prior art keywords
curdling
effect
milk
rennet
standardised
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB3159866A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Alfa Laval AB
Original Assignee
Alfa Laval AB
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Alfa Laval AB filed Critical Alfa Laval AB
Publication of GB1094440A publication Critical patent/GB1094440A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/001—Cheese-making in basins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Dairy Products (AREA)

Abstract

Milk, which preferably has been standardised with regard to its fat content is dehydrated to a dry solids content of 13-60 wt. per cent, cooled to the cold renneting temperature, the rennet is added, the milk warmed to effect curdling and the curd so formed is cut into pieces and any whey present is removed, the process being characterized in that the warming to effect curdling is effected by direct heating either by the injection of steam or electrically by high frequency radiation.
GB3159866A 1965-07-14 1966-07-14 Method of cheesemaking Expired GB1094440A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
SE926165 1965-07-14
SE1175765 1965-09-09
SE130766 1966-02-02

Publications (1)

Publication Number Publication Date
GB1094440A true GB1094440A (en) 1967-12-13

Family

ID=27354271

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3159866A Expired GB1094440A (en) 1965-07-14 1966-07-14 Method of cheesemaking

Country Status (2)

Country Link
DK (1) DK113186B (en)
GB (1) GB1094440A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1008115C2 (en) * 1998-01-23 1999-07-26 Nl Zuivelonderzoek Inst Method for preparing cheese.

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1008115C2 (en) * 1998-01-23 1999-07-26 Nl Zuivelonderzoek Inst Method for preparing cheese.
WO1999037162A1 (en) * 1998-01-23 1999-07-29 Stichting Nederlands Instituut Voor Zuivelonderzoek (Nizo) Method for preparing cheese

Also Published As

Publication number Publication date
DK113186B (en) 1969-02-24

Similar Documents

Publication Publication Date Title
KR840006602A (en) Preparation of concentrated source and spout base products that are dispersed without hot lumps in hot water
GB1366130A (en) Heat stable curd from soya bean milk and process of manufacture there of
GR32449B (en) METHOD OF PRODUCTION OF FOOD PROTECTING MILK PROTEIN.
GB1094440A (en) Method of cheesemaking
GB1119510A (en) Improvements in and relating to treating cream
DE2964686D1 (en) Process and apparatus for acidifying milk, notably in the preparation of casein, and whey obtained
ES424391A1 (en) Cheese manufacture
ES394715A1 (en) Preparation of cheese
ES395311A1 (en) Low fat cream cheese-like product
GB1306456A (en) Method of making pasta filata cheese
GB1526862A (en) Dairy products
FR2133831A1 (en) Unstable proteins - stabilized by mixing with stable proteins and heating
GB1290059A (en)
FR2442592A1 (en) Cheese mfr. using retentate from milk ultrafiltration - by rennet treatment at low temp. then heating to coagulate
GB1434298A (en) Cheese
ES431191A1 (en) Pasta filata cheese production by stored curd process
FR2290847A1 (en) Continuous prodn of curds for cheese making - without pre-concn of milk, using hot whey to coagulate acidified milk
GB1206011A (en) Improvements in methods of and apparatus for the continuous production of cheese curd
GB1035676A (en) Process for treating liquid foodstuffs
GB935053A (en) Method of making cottage cheese
IT970520B (en) DRY FOOD PRODUCT FOR THE PREPARATION OF COAGULATED MILK
GB707127A (en) Improvements in or relating to the treatment of cheese
GB1056515A (en) Method of preparing liquid infant food composition
GB1062317A (en) New animal lick and method of preparing it
FR2133029A5 (en) Sweet cheese - made from sugar soln added to heated cream and curded skim milk