GB268889A - A new or improved process for making cheese and the product when obtained thereby - Google Patents

A new or improved process for making cheese and the product when obtained thereby

Info

Publication number
GB268889A
GB268889A GB75526A GB75526A GB268889A GB 268889 A GB268889 A GB 268889A GB 75526 A GB75526 A GB 75526A GB 75526 A GB75526 A GB 75526A GB 268889 A GB268889 A GB 268889A
Authority
GB
United Kingdom
Prior art keywords
cheese
ripening
time
new
crumbled
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
GB75526A
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.)
MARC GEORGES JOSEPH FOUASSIER
Original Assignee
MARC GEORGES JOSEPH FOUASSIER
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 MARC GEORGES JOSEPH FOUASSIER filed Critical MARC GEORGES JOSEPH FOUASSIER
Priority to GB75526A priority Critical patent/GB268889A/en
Publication of GB268889A publication Critical patent/GB268889A/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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing

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

268,889. Fouassier, M. G. J. Jan. 11, 1926. Cheese. - In making cheese that is not " cooked " or reheated before ripening the drained curds are crumbled and then submitted to the ripening process. During the ripening the crumbled curds may be turned over from time to time, and after ripening, the cheese may be melted and pasteurized or sterilized, as by maintaining it for a time at a temperature between 75‹ C. and 100‹ C. A small amount of a neutral salt of a weak acid, e.g. 2 per cent by weight of tartrate of soda in an aqueous solution, may be added before melting. During the subsequent treatment of the cheese care is taken to keep it in an aseptic condition.
GB75526A 1926-01-11 1926-01-11 A new or improved process for making cheese and the product when obtained thereby Expired GB268889A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB75526A GB268889A (en) 1926-01-11 1926-01-11 A new or improved process for making cheese and the product when obtained thereby

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB75526A GB268889A (en) 1926-01-11 1926-01-11 A new or improved process for making cheese and the product when obtained thereby

Publications (1)

Publication Number Publication Date
GB268889A true GB268889A (en) 1927-04-11

Family

ID=9709952

Family Applications (1)

Application Number Title Priority Date Filing Date
GB75526A Expired GB268889A (en) 1926-01-11 1926-01-11 A new or improved process for making cheese and the product when obtained thereby

Country Status (1)

Country Link
GB (1) GB268889A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2365259A1 (en) * 1973-01-09 1974-07-18 Champagne Fromagerie DEWATERING AND REFINING PROCESSES FOR THE PRODUCTION OF SOFT CHEESE, THE EQUIPMENT USED FOR IT AND THE CHEESE MANUFACTURED IN THIS WAY

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2365259A1 (en) * 1973-01-09 1974-07-18 Champagne Fromagerie DEWATERING AND REFINING PROCESSES FOR THE PRODUCTION OF SOFT CHEESE, THE EQUIPMENT USED FOR IT AND THE CHEESE MANUFACTURED IN THIS WAY

Similar Documents

Publication Publication Date Title
GB268889A (en) A new or improved process for making cheese and the product when obtained thereby
Bell et al. Effects of temperature and time of sterilization upon properties of evaporated milk
DE1692350C3 (en) Process for the production of long-life dairy products
US1609617A (en) Method of increasing the coagulating point of milk
US1594627A (en) Process for making cheese
US1890948A (en) Cheese and method of processing same
GB420563A (en) Improvements in or relating to the manufacture of cheese
GB977448A (en) Manufacture of cottage cheese
GB354535A (en) Milk or cream preparation
US1368624A (en) Cheese and process for sterilizing same
GB576939A (en) Cheese and process of producing the same
US1073135A (en) Manufacture of a salutary drink from dairy residues.
US1741724A (en) Process of canning corn
US1680926A (en) Process for producing diastatic product
US2135489A (en) Method of controlling viscosity in evaporated milk
SU439266A1 (en) Method for the production of condensed sterilized milk
GB551704A (en) Improvements in the manufacture of cheese
US2327939A (en) Method of heat-sterilizing fresh latex and product thereof
GB249746A (en) Improvements in or relating to self preserving stock food and process for making thesame
GB374402A (en) The manufacture of lactoserum and of products therefrom
GB692055A (en) Improved manufacture of natural cheese with an edible rind
GB160165A (en) Process for the manufacture of a fungicide and insecticide, and the product obtained thereby
GB423063A (en) Improvements relating to the manufacture of milk powder
GB378375A (en) Improvements in or relating to dairy products
PL39692B1 (en)