GB1252833A - - Google Patents

Info

Publication number
GB1252833A
GB1252833A GB1252833DA GB1252833A GB 1252833 A GB1252833 A GB 1252833A GB 1252833D A GB1252833D A GB 1252833DA GB 1252833 A GB1252833 A GB 1252833A
Authority
GB
United Kingdom
Prior art keywords
curd
milk
cheese
heat exchanger
whey
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
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 filed Critical
Publication of GB1252833A publication Critical patent/GB1252833A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/002—Cheese-making continuously
    • 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
    • A23C19/045—Coagulation of milk without rennet or rennet substitutes
    • A23C19/0455—Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means

Landscapes

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

Abstract

1,252,833. Cheese curd. WISCONSIN ALUMI RESEARCH FOUNDATION. 4 Aug., 1969 [23 Aug., 1968], No. 39008/69. Heading A2B. A continuous process for the production of cheese and comprises the steps of completely deaerating a stream of milk containing 8-40 % nonfat milk solids, cooling to 35-50‹F, instantaneously acidifying the milk under conditions which avoid any local overacidification, for example by impinging converging streams of the milk and dilute hydrochloric acid, in the case of cottage cheese to a pH of 4.5-4.7 when at a temperature of about 70‹F, immediately heating the acidified milk to 90-125‹F by passing it through a heat exchanger in non-turbulent flow and in the absence of inter-particle motion, and wherein the flow is periodically momentarily reversed, the milk coagulating and the resulting curd setting, cutting the set curd as it emerges from the heat exchanger, cooking the cut curd, in the case of cottage cheese by passing the curds and whey through a heat exchanger to heat them to 170-184‹F, cooling, draining the whey from the curd, and washing the curd.
GB1252833D 1968-08-23 1969-08-04 Expired GB1252833A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US75482368A 1968-08-23 1968-08-23

Publications (1)

Publication Number Publication Date
GB1252833A true GB1252833A (en) 1971-11-10

Family

ID=25036505

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1252833D Expired GB1252833A (en) 1968-08-23 1969-08-04

Country Status (1)

Country Link
GB (1) GB1252833A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996037114A1 (en) * 1995-05-24 1996-11-28 Unilever N.V. Process for preparing fresh cheese and fresh cheese obtainable thereby

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996037114A1 (en) * 1995-05-24 1996-11-28 Unilever N.V. Process for preparing fresh cheese and fresh cheese obtainable thereby

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees