GB1498437A - Method of manufacturing cheeses - Google Patents

Method of manufacturing cheeses

Info

Publication number
GB1498437A
GB1498437A GB2300675A GB2300675A GB1498437A GB 1498437 A GB1498437 A GB 1498437A GB 2300675 A GB2300675 A GB 2300675A GB 2300675 A GB2300675 A GB 2300675A GB 1498437 A GB1498437 A GB 1498437A
Authority
GB
United Kingdom
Prior art keywords
protein
solution
coagulation
aqueous solution
ultrafiltration
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
GB2300675A
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.)
Individual
Original Assignee
Individual
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
Priority claimed from DE19742426195 external-priority patent/DE2426195A1/en
Priority claimed from DE19742451985 external-priority patent/DE2451985A1/en
Application filed by Individual filed Critical Individual
Publication of GB1498437A publication Critical patent/GB1498437A/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
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration

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

1498437 Cheese manufacture P R LAGUILHARRE 23 May 1975 [29 May 1974 2 Nov 1974] 23006/75 Heading A2B In the manufacture of cheese in which coagulation is carried out on an aqueous solution of a protein concentrated dairy product a predetermined amount of water is added to an aqueous solution of a dairy product S, to give a solution S, having a lower percentage of lactose and mineral salts concentration; the solution S 2 is controllably concentrated on an ultrafiltration membrane to give a retained portion R 1 in which the ratio of protein to lactose or the salts assumes a desired ratio α and before and/or after coagulation of the protein, removing excess water to obtain the desired percentage of dry matter. The excess water may be removed from R, by evaporation, inverse osmosis or draining. In the process the aqueous solution S, is a retained portion R 0 obtained by ultrafiltration of the mother solution and whose protein content represents a chosen fraction of the desired final content; the amount of water added is such that α can be attained in R, with a protein content of about 10%; and ultrafiltration is conducted so that the protein content in R 0 is about 10%. Cream may be incorporated into the concentrate before coagulation.
GB2300675A 1974-05-29 1975-05-23 Method of manufacturing cheeses Expired GB1498437A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19742426195 DE2426195A1 (en) 1974-05-29 1974-05-29 Two-stage concentration of milk products - for subsequent rennet fermentation in cheese prodn
DE19742451985 DE2451985A1 (en) 1974-11-02 1974-11-02 Cheese prodn by coagulation of conc protein milk prod - by addn of pre-determined amt of water to lower lactose concn ultrafiltration and elimination of excess water

Publications (1)

Publication Number Publication Date
GB1498437A true GB1498437A (en) 1978-01-18

Family

ID=25767214

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2300675A Expired GB1498437A (en) 1974-05-29 1975-05-23 Method of manufacturing cheeses

Country Status (4)

Country Link
CH (1) CH604549A5 (en)
ES (1) ES437431A1 (en)
FR (1) FR2272604B1 (en)
GB (1) GB1498437A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999037162A1 (en) * 1998-01-23 1999-07-29 Stichting Nederlands Instituut Voor Zuivelonderzoek (Nizo) Method for preparing cheese

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2379257A1 (en) * 1977-02-04 1978-09-01 Pannetier Jean Conc. milk product used for cheese mfr. - by reducing lactose content then concentrating under vacuum

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999037162A1 (en) * 1998-01-23 1999-07-29 Stichting Nederlands Instituut Voor Zuivelonderzoek (Nizo) Method for preparing cheese

Also Published As

Publication number Publication date
FR2272604A1 (en) 1975-12-26
ES437431A1 (en) 1976-12-01
FR2272604B1 (en) 1978-06-23
CH604549A5 (en) 1978-09-15

Similar Documents

Publication Publication Date Title
ES455602A1 (en) Manufacture of cheeses
IE53281B1 (en) A process for preparing cheese-base
IE36967B1 (en) Process for the production of a whey protein concentrate
JPH02503425A (en) whey protein fraction
GB1499717A (en) Process for preparing a lactulose containing powder for feed
DE3172797D1 (en) Process for making cheese or cheese base and a novel intermediate product of said process
ES8300436A1 (en) Decationized milk, process for treating milk by a cation exchange resin for the manufacture of decationized milk and use of the decationized milk in the manufacture of curdled milk casein for cheeses and lactoserum.
US3988481A (en) Cheese manufacture from molecular sieved milk
IE39079B1 (en) Mehtod of making cheese from skimmes milk
DE2244999A1 (en) METHOD OF DEMINERALIZATION OF PROTEIN SOLUTIONS
JPH03251143A (en) Production of cow's milk fat globule membrane
GB1313085A (en) Process for obtaining a protein concentrate from whey
GB1498437A (en) Method of manufacturing cheeses
FR2331963A1 (en) Whey prodn. from skimmed milk together with casein - comprising concentrating protein before precipitating casein with acid milk product
IE36813B1 (en) Process for the production of dry milk protein products
Mucchetti et al. The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses
IE40380B1 (en) Cheese manufacture
NL7603369A (en) Selective removal of inorganic ions from aq. protein concentrates - by ultrafiltration and diafiltration at controlled pH
GB1306456A (en) Method of making pasta filata cheese
FR2452879A1 (en) Ultrafiltered milk prods. used in cheese mfr. - treated before or after ultrafiltration to remove calcium by ion exchange
JPH0712276B2 (en) Decalcified skim milk and method for producing the same
FR2252057A1 (en) High protein content milk for cheese prodn - with constant ratio between lactose, mineral salts and N-contg. cpds.
FR2563700B1 (en) PROCESS FOR THE MANUFACTURE OF AN ACIDIFIED AND CONCENTRATED DAIRY PRODUCT SUITABLE FOR GELIFICATION AND WHIPPING FOR THE PREPARATION OF ACIDIFIED MILK DESSERTS
US20220304324A1 (en) Method for processing a dairy protein composition in order to produce a lactose-rich liquid composition
DE3010832A1 (en) Pure soluble whey proteins prodn. - by PPTN. of ultrafiltration concentrate with polar solvent

Legal Events

Date Code Title Description
PS Patent sealed