GB1100910A - Method of manufacture of cheese - Google Patents

Method of manufacture of cheese

Info

Publication number
GB1100910A
GB1100910A GB5066866A GB5066866A GB1100910A GB 1100910 A GB1100910 A GB 1100910A GB 5066866 A GB5066866 A GB 5066866A GB 5066866 A GB5066866 A GB 5066866A GB 1100910 A GB1100910 A GB 1100910A
Authority
GB
United Kingdom
Prior art keywords
cheese
mix
heating
lactic acid
milk
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
GB5066866A
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.)
Kraft Inc
Original Assignee
Kraft Inc
National Dairy Products Corp
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 Kraft Inc, National Dairy Products Corp filed Critical Kraft Inc
Publication of GB1100910A publication Critical patent/GB1100910A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

A process of making soft, uncured cheese (e.g. cream cheese) comprises preparing a cheese mix, heating the mix to a temperature above 185 DEG F. (e.g. 220-230 DEG F.) for a period of time (e.g. 30-60 secs.) to effect denaturation of serum protein, acidifying (e.g. with lactic acid starter, lactic acid and/or rennet) the cooled mix (e.g. 62 DEG -90 DEG F.), heating the acidified mix to 130 DEG -170 DEG F. to break its viscosity and centrifuging (e.g. at 130 DEG -170 DEG F.) to separate the curd from the whey. The cheese mix may comprise sweet cream, sweet milk, skim milk and reconstituted milk solids. The cheese may be mixed with salt and stabilizers and packaged.
GB5066866A 1965-11-29 1966-11-11 Method of manufacture of cheese Expired GB1100910A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US51040065A 1965-11-29 1965-11-29

Publications (1)

Publication Number Publication Date
GB1100910A true GB1100910A (en) 1968-01-24

Family

ID=24030588

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5066866A Expired GB1100910A (en) 1965-11-29 1966-11-11 Method of manufacture of cheese

Country Status (2)

Country Link
DE (1) DE1692337A1 (en)
GB (1) GB1100910A (en)

Also Published As

Publication number Publication date
DE1692337A1 (en) 1971-07-29

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