GB438529A - Process for the manufacture of crustless cheese - Google Patents

Abstract

The polyphosphates Na9P5O17 Na11P9O28, Na13P11O24 and Na6K2P6O19 are prepared by melting soda or potash with phosphoric acid in the suitable quantitive proportions. Thus Na9P5O17 is obtained by first drying 321 gm. of soda of 99 per cent strength and 379 gm. of phosphoric acid of 86< per cent strength and melting them together at over 700 DEG C.ALSO:Crustless cheese is obtained by fusing cheese material with a small amount, e.g. 1-5 per cent of water soluble alkali polyphosphates, particularly sodium polyphosphates such as Na5P3O10, Na6P4O13, Na9P5O17, Na11P9O28, Na12P10O31, Na13P11O34 or Na6K2P6O19. The polyphosphates may be used in admixture with one another or with other substances such as known fusion agents, including sodium citrate or tartrate or salts of other acids of phosphorus. The addition may be made to starting materials including animal or vegetable casein, curdled milk, curds, or finished cheese products including Swiss, Dutch, Tilsit, Allgau, Emmenthal and Edam cheeses. Using finely ground hard cheese, fusion may be effected by heating to not substantially above 100 DEG C., or to temperatures below 100 DEG C., e.g. 80 DEG C., with which reduced pressure may be used. The polyphosphates Na9P5O17, Na11P9O28, Na13P11O34 and Na6K2P6O19 may be prepared by melting soda or potash with phosphoric acid in the suitable quantitive proportions. Thus Na9P5O17 is obtained by first drying 321 gm. of soda of 99 per cent strength and 379 gm. of phosphoric acid of 86,2 per cent strength and melting them together at over 700 DEG C.