GB1413942A - Process and device for the preparation of soft bodied cheeses - Google Patents
Process and device for the preparation of soft bodied cheesesInfo
- Publication number
- GB1413942A GB1413942A GB80074A GB80074A GB1413942A GB 1413942 A GB1413942 A GB 1413942A GB 80074 A GB80074 A GB 80074A GB 80074 A GB80074 A GB 80074A GB 1413942 A GB1413942 A GB 1413942A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cheese
- moulds
- curd
- mould
- separator
- 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
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J25/00—Cheese-making
- A01J25/11—Separating whey from curds; Washing the curds
- A01J25/115—Separating whey from curds; Washing the curds by discontinuous separation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Dairy Products (AREA)
Abstract
1413942 Cheese moulds FROMAGERIE DE CHAMPAGNE 8 Jan 1974 [9 Jan 1973] 00800/74 Heading A2B Cheese curd for soft bodied cheese is moulded in the space formed between an outer mould 10 and an inner mould 5, draining taking place through respective holes 11, 6 both centrifugally and centripetally. The drained curd is removed from the mould, salted, innocculated with an appropriate mould, e.g. Penicillium Candidium or Bacterium linens, ripened at 12 to 13‹C at a relative humidity.of 92 to 96%, and packaged and stored at 4 to 8‹C. The moulding device used which consists of a battery of moulds further comprises a support plate 1 with a rim 2, holes 3 and reinforcing channels 4, a plastics separator 7 with perforations 9, and a rigid separator (not shown) which closes the tops of the outer moulds when the. device is inverted during draining. The inner and outer moulds are of any symmetrial polygonal or curved section, and share the same axis of symmetry, the ratio between the internal and external surfaces (including the two separators) in contact with the curd being 15 to 100%. The support plate 1 and separator 7 each have holes corresponding to the inner moulds. Draining may take place for 24 hours, the cheeses being turned through 180‹ 2 or 3 times, and salting may be by immersion in brine for 30 to 40 minutes. The milk may be innoculated with 4000000 spores/litre of Penicillium Candidium prior to curd formation, and the salted cheese may be sprayed with 6000000 spores/litre prior to ripening. The conventional ripening time of 3 to 4 weeks may be reduced by 5 to 10 days. The ripe cheese may have a skin 0.5 to 1.5 mm thick or may be of the washed rind type.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7300632A FR2213018B1 (en) | 1973-01-09 | 1973-01-09 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1413942A true GB1413942A (en) | 1975-11-12 |
Family
ID=9113056
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB80074A Expired GB1413942A (en) | 1973-01-09 | 1974-01-08 | Process and device for the preparation of soft bodied cheeses |
Country Status (4)
Country | Link |
---|---|
BE (1) | BE809117A (en) |
DE (1) | DE2365259C2 (en) |
FR (1) | FR2213018B1 (en) |
GB (1) | GB1413942A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4716043A (en) * | 1983-07-28 | 1987-12-29 | Jens Peter Hansen, Aarhus A/S | Process for making portioned cheese |
US5635228A (en) * | 1990-11-07 | 1997-06-03 | Tetra Laval Holdings & Finance S.A. | Method of producing a cheese and preparing it for distribution |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE10156729A1 (en) * | 2001-11-19 | 2003-06-05 | Alpma Alpenland Masch | Pikiervorrichtung |
FR3112267B1 (en) * | 2020-07-08 | 2023-12-08 | Chevenet | Process for manufacturing lactic fermentation cheeses and suitable mold device |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB268889A (en) * | 1926-01-11 | 1927-04-11 | Marc Georges Joseph Fouassier | A new or improved process for making cheese and the product when obtained thereby |
CH274827A (en) * | 1950-12-18 | 1951-04-30 | Osterwalder Sen Jakob | Process for the production of ring-shaped cheese loaves. |
DE1039349B (en) * | 1954-08-02 | 1958-09-18 | Mario Amann | Process for the production of noble mushroom cheese by inoculation |
FR1441737A (en) * | 1965-04-30 | 1966-06-10 | Laitiere Du Midi Soc | Improvement in cheese making |
-
1973
- 1973-01-09 FR FR7300632A patent/FR2213018B1/fr not_active Expired
- 1973-12-27 BE BE139278A patent/BE809117A/en unknown
- 1973-12-31 DE DE19732365259 patent/DE2365259C2/en not_active Expired
-
1974
- 1974-01-08 GB GB80074A patent/GB1413942A/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4716043A (en) * | 1983-07-28 | 1987-12-29 | Jens Peter Hansen, Aarhus A/S | Process for making portioned cheese |
US5635228A (en) * | 1990-11-07 | 1997-06-03 | Tetra Laval Holdings & Finance S.A. | Method of producing a cheese and preparing it for distribution |
Also Published As
Publication number | Publication date |
---|---|
DE2365259A1 (en) | 1974-07-18 |
FR2213018A1 (en) | 1974-08-02 |
BE809117A (en) | 1974-04-16 |
FR2213018B1 (en) | 1976-04-09 |
DE2365259C2 (en) | 1983-05-26 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PCNP | Patent ceased through non-payment of renewal fee |