GB191225697A - Improvements relating to the Marking of Cheese. - Google Patents

Improvements relating to the Marking of Cheese.

Info

Publication number
GB191225697A
GB191225697A GB191225697DA GB191225697A GB 191225697 A GB191225697 A GB 191225697A GB 191225697D A GB191225697D A GB 191225697DA GB 191225697 A GB191225697 A GB 191225697A
Authority
GB
United Kingdom
Prior art keywords
cheese
marking
improvements relating
gramser
dute
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
Inventor
Jan Johan Hendrik Gramser
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
Application filed by Individual filed Critical Individual
Application granted granted Critical
Publication of GB191225697A publication Critical patent/GB191225697A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J27/00—After-treatment of cheese; Coating the cheese
    • A01J27/005—Marking cheese

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Dairy Products (AREA)

Abstract

25,697. Gramser, J. I. H. Nov. 11, 1911, [Convention dute]. Marking food.-Cheese is marked by means of a design formed of coloured casein and put with the cheese while still soft into the press. The mark thus becomes united with the cheese. The marks may be previously prepared, dried, and kept for use as required.
GB191225697D 1911-11-11 1912-11-08 Improvements relating to the Marking of Cheese. Expired GB191225697A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE191225697X 1911-11-11

Publications (1)

Publication Number Publication Date
GB191225697A true GB191225697A (en) 1913-02-06

Family

ID=32522666

Family Applications (1)

Application Number Title Priority Date Filing Date
GB191225697D Expired GB191225697A (en) 1911-11-11 1912-11-08 Improvements relating to the Marking of Cheese.

Country Status (1)

Country Link
GB (1) GB191225697A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2658389A1 (en) * 1990-02-21 1991-08-23 Predault Paul PROCESS FOR MARKING A PRODUCT SURROUNDED BY A PROTECTIVE LAYER, SUCH AS A HAM SURROUNDED BY ITS CUT, AND A PRODUCT OBTAINED ACCORDING TO THIS PROCESS.

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2658389A1 (en) * 1990-02-21 1991-08-23 Predault Paul PROCESS FOR MARKING A PRODUCT SURROUNDED BY A PROTECTIVE LAYER, SUCH AS A HAM SURROUNDED BY ITS CUT, AND A PRODUCT OBTAINED ACCORDING TO THIS PROCESS.
EP0443959A1 (en) * 1990-02-21 1991-08-28 Paul Predault Method for marking a product covered by a protective layer such as a ham covered by its rind and product resulting therefrom

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