GB1470304A - Non-dairy food resembling cheese and process for making same - Google Patents
Non-dairy food resembling cheese and process for making sameInfo
- Publication number
- GB1470304A GB1470304A GB1254774A GB1254774A GB1470304A GB 1470304 A GB1470304 A GB 1470304A GB 1254774 A GB1254774 A GB 1254774A GB 1254774 A GB1254774 A GB 1254774A GB 1470304 A GB1470304 A GB 1470304A
- Authority
- GB
- United Kingdom
- Prior art keywords
- caseinate
- casein
- base
- product
- cheese
- 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
- A23C20/00—Cheese substitutes
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
1470304 Artificial cheese ANDERSON CLAYTON & CO 21 March 1974 [26 March 1973] 12547/74 Heading A2B An artificial cheese having a pH of 4.8 to 5.7 and resembling pasta filata, cheddar or pasteurised process American type cheese is made by mixing powdered casein, an aqueous solution of adipic acid and a water-soluble calcium salt or base and/or a water-soluble sodium salt or base in order to form a caseinate, the acid and casein being mixed first when a calcium salt or base is used the adipic acid solution having a pH of 2.5 to 3.5 and being between 0.5% and 1.5% by weight of the product, the calcium and/or sodium salt or base being in approximately stoichiometric amount such that the caseinate forms between 15% and 35% by wt. of the product, mixing with the casein prior to forming the caseinate or with the so-formed caseinate a fat having a Wiley melting point between 90‹ and 100‹F at above its melting point under high shear mixing and under subatmospheric pressure to form a substantially gas-free homogeneous blend, the fat being in amount 12% to 35% by weight of the product. The casein is preferably of size no larger than 80/90 mesh. The preferred calcium salt is calcium chloride. The final product preferably has a moisture content of approximately 47%. Up to 5% ungelatinised flour may also be present, preferably tapioca flour. Up to 2% emulsifying salts (disodium phosphate, sodium aluminium phosphate) may also be added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1254774A GB1470304A (en) | 1974-03-21 | 1974-03-21 | Non-dairy food resembling cheese and process for making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1254774A GB1470304A (en) | 1974-03-21 | 1974-03-21 | Non-dairy food resembling cheese and process for making same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1470304A true GB1470304A (en) | 1977-04-14 |
Family
ID=10006644
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1254774A Expired GB1470304A (en) | 1974-03-21 | 1974-03-21 | Non-dairy food resembling cheese and process for making same |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1470304A (en) |
-
1974
- 1974-03-21 GB GB1254774A patent/GB1470304A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PCNP | Patent ceased through non-payment of renewal fee |