GB1377120A - Process for manufacture of a highly flavoured cheese product - Google Patents
Process for manufacture of a highly flavoured cheese productInfo
- Publication number
- GB1377120A GB1377120A GB5738372A GB5738372A GB1377120A GB 1377120 A GB1377120 A GB 1377120A GB 5738372 A GB5738372 A GB 5738372A GB 5738372 A GB5738372 A GB 5738372A GB 1377120 A GB1377120 A GB 1377120A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cheese
- protein
- protease
- curd
- medium
- 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
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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
-
- 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
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
1377120 Cheese products KRAFTCO CORP 13 Dec 1972 [6 Jan 1972] 57383/72 Heading A2B A process for manufacturing a highly flavoured cheese product comprises providing a medium containing fat and milk protein, setting the medium to provide a coagulum, cutting the coagulum and separating the resulting curd particles from the whey, mixing the curd particles with salt, a lipolytic enzyme, and a proteolytic enzyme, and curing the curd particles. The medium may be milk which may be wholly or partially skimmed, and the milk fat may be replaced or supplemented by coconut fat, soy bean oil, cotton seed oil, peanut oil, safflower oil, or mixtures thereof. Up to 50% of the milk casein may be replaced by soy protein, yeast protein, fish meal protein, or whey protein, or mixtures thereof. A proteolytic micrococcus, e.g. Micrococcus Cohn of subgroups 1-4 or University of Wisconsin T-3 may also be added to the curd. The proteolytic enzyme may be Rhozyme (trade name) P-11, P-53 or P-54 protease concentrate. The lipolytic enzyme may be extracted from the throat tissue of calves, lambs and kids. The quantities added are: 10-50 gm of dry powdered lipase per 100 lb curd, 1-10 gm of dry powdered protease per 100 lb curd, and 150-450 ml of micrococcus per gm of protease. In addition, 0.1-5 gm of lipase, 0.1-5 gm of protease; 1-5 lb of proteolytic micrococcus culture, and 0.5-3 lb of homofermentative lactobacillus culture (e.g. L. lactis, L. bulgaricus, or L. caseii) may be added to 1000 1bs of the medium before setting. The lipase is self-limiting and does not break the fat down to undesired end products. The protease breaks down at least a portion of the protein to amino acids. Curing takes place at 60-85‹F for about one month. The cheese product may be used to make processed cheese, cheese spread or cheese food, it may be made into a slurry and spray dried to a powder, or it may be used to give a cheese flavour to baked goods, e.g. bread. The initial medium may be coagulated by rennet,
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US21588072A | 1972-01-06 | 1972-01-06 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1377120A true GB1377120A (en) | 1974-12-11 |
Family
ID=22804787
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB5738372A Expired GB1377120A (en) | 1972-01-06 | 1972-12-13 | Process for manufacture of a highly flavoured cheese product |
Country Status (7)
Country | Link |
---|---|
AU (1) | AU468002B2 (en) |
BE (1) | BE793632A (en) |
CA (1) | CA1032401A (en) |
DE (1) | DE2300490A1 (en) |
ES (1) | ES410397A1 (en) |
FR (1) | FR2167561B1 (en) |
GB (1) | GB1377120A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4707364A (en) * | 1984-01-27 | 1987-11-17 | Miles Laboratories, Inc. | Composition for accelerating cheese aging |
US6022567A (en) * | 1998-06-23 | 2000-02-08 | Nestec S.A. | Flavor enhancer |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4379170A (en) * | 1977-11-30 | 1983-04-05 | Kraft, Inc. | Process for manufacture of cheese |
US4244971A (en) * | 1978-10-19 | 1981-01-13 | Kraft, Inc. | Process and products for the manufacture of cheese flavored products |
FR2606255B1 (en) * | 1986-11-12 | 1989-02-24 | Gradient | PROCESS FOR THE PRODUCTION OF FLAVORED CHEESE CHEESE OR SIMILAR CHEESE PRODUCTS FROM A GRANULAR QUAIL |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2531329A (en) * | 1946-09-27 | 1950-11-21 | Merle G Farnham | Chesse modifying enzyme product |
GB983752A (en) * | 1960-07-25 | 1965-02-17 | Propack G M B H | Method for the preparation of cheese |
-
0
- BE BE793632D patent/BE793632A/en unknown
-
1972
- 1972-12-12 CA CA158,642A patent/CA1032401A/en not_active Expired
- 1972-12-13 GB GB5738372A patent/GB1377120A/en not_active Expired
- 1972-12-14 AU AU50048/72A patent/AU468002B2/en not_active Expired
-
1973
- 1973-01-02 FR FR7300005A patent/FR2167561B1/fr not_active Expired
- 1973-01-05 DE DE19732300490 patent/DE2300490A1/en active Pending
- 1973-01-05 ES ES410397A patent/ES410397A1/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4707364A (en) * | 1984-01-27 | 1987-11-17 | Miles Laboratories, Inc. | Composition for accelerating cheese aging |
US6022567A (en) * | 1998-06-23 | 2000-02-08 | Nestec S.A. | Flavor enhancer |
Also Published As
Publication number | Publication date |
---|---|
ES410397A1 (en) | 1976-01-01 |
AU5004872A (en) | 1974-06-20 |
FR2167561B1 (en) | 1977-02-04 |
DE2300490A1 (en) | 1973-07-19 |
FR2167561A1 (en) | 1973-08-24 |
CA1032401A (en) | 1978-06-06 |
BE793632A (en) | 1973-05-02 |
AU468002B2 (en) | 1974-06-20 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PE20 | Patent expired after termination of 20 years |
Effective date: 19921212 |