GB467678A - An improved method of making cheese from milk - Google Patents

An improved method of making cheese from milk

Info

Publication number
GB467678A
GB467678A GB1058/36D GB105836D GB467678A GB 467678 A GB467678 A GB 467678A GB 1058/36 D GB1058/36 D GB 1058/36D GB 105836 D GB105836 D GB 105836D GB 467678 A GB467678 A GB 467678A
Authority
GB
United Kingdom
Prior art keywords
milk
gum
improved method
rennet
making 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
Application number
GB1058/36D
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
Publication of GB467678A publication Critical patent/GB467678A/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
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms

Abstract

An increased yield of cheese is obtained from milk by adding to the milk, prior to its treatment with rennet, a small amount of a gum which on hydrolysis yields an acid and a carbohydrate, e.g. gum obtained from the bark of tragacanth bushes, carob bean seeds, linseed, fleawort seeds, or mallow root. The gum may alternatively be added in admixture with the rennet which may be in dry or liquid state. The temperature may be increased during the addition.
GB1058/36D 1935-01-12 1936-01-13 An improved method of making cheese from milk Expired GB467678A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE467678X 1935-01-12

Publications (1)

Publication Number Publication Date
GB467678A true GB467678A (en) 1937-06-22

Family

ID=6540729

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1058/36D Expired GB467678A (en) 1935-01-12 1936-01-13 An improved method of making cheese from milk

Country Status (1)

Country Link
GB (1) GB467678A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008000913A1 (en) * 2006-06-30 2008-01-03 Oy Linseed Protein Finland Ltd Improving of texture of dairy products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008000913A1 (en) * 2006-06-30 2008-01-03 Oy Linseed Protein Finland Ltd Improving of texture of dairy products

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