GB473833A - Improvements in or relating to the preparation of curd for the manufacture of pasteurized cheese, the preparation of pasteurized cheese, and the curd and pasteurized cheese resulting therefrom - Google Patents
Improvements in or relating to the preparation of curd for the manufacture of pasteurized cheese, the preparation of pasteurized cheese, and the curd and pasteurized cheese resulting therefromInfo
- Publication number
- GB473833A GB473833A GB4394/36A GB439436A GB473833A GB 473833 A GB473833 A GB 473833A GB 4394/36 A GB4394/36 A GB 4394/36A GB 439436 A GB439436 A GB 439436A GB 473833 A GB473833 A GB 473833A
- Authority
- GB
- United Kingdom
- Prior art keywords
- curd
- mixture
- steam
- cheese
- product
- 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
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
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/05—Emulsifying cheese
- A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
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
Cured curd is prepared by setting milk to cause curdling, draining whey from the curd, "Cheddaring" or matting the curd by allowing the small particles of curd substantially free from whey to settle or cement themselves into a compact mass and permitting bacterial action in the curd to continue without addition of common salt until the curd has developed a creamy texture, e.g. by holding it for 3-10 days at 50-70 DEG F. The acidity of the product may be reduced, e.g. to pH 5,4 to 5,6, by adding trisodium phosphate or other neutralizing salt. The treated curd may be blended with matured cheese, e.g. if the cheese is six or seven months old 60 per cent but, if a year or a year and a half old and more highly flavoured, about 40 per cent of it is used. After milling the mixture, common salt, water and 0,5 to 1 per cent of an emulsifying salt such as sodium, potassium or other alkaline citrate are added. The neutralizing salt may next be added and the mixture heated with agitation to effect pasteurization to 130-150 DEG F. in a kettle surrounded by a jacket through which steam or hot water is passed, the kettle having a cover to prevent undue loss of moisture from the product and rotary paddles for effecting agitation. Water may be added during or after the heating to obtain the desired consistency in the product. After heating for 15-30 mms., the fluid mass is fed to containers lined with sheet material which is moisture-proof and will stick to the cheese and not to the container walls, or it may be wrapped in metal foil by feeding it to moulds lined with the foil. In another form, the mixture of cheese and curd after comminuting is subjected to the direct action of steam to bring it to a viscous or liquid condition without causing separation of the fat and casein, the mixture being fed in finely divided form continuously into the path of jets of steam, or multiple jets of steam are injected into a body of the mixture. The product is raised to a temperature of about 145 DEG F. In a further form, the pasteurization is effected by forcing the mixture rapidly and continuously through a chamber when it contacts for a short time with heat radiating means, e.g. tubes through which hot water at 150-170 DEG F. is passed, the mixture being raised to 140-145 DEG F. Steam may be supplied directly to within the chamber, the amount being controlled to prevent the moisture content in the product exceeding 40 per cent by weight. The mixture of cheese and curd may first be emulsified at a low temperature preferably 95-105 DEG F. prior to the pasteurization.ALSO:A mixture of curd, which has been cured so as to develop a creamy texture, and matured cheese, together with common salt, water and an emulsifying salt, is pasteurized by heating with agitation to 130-150 DEG F. for 15-30 mins. in a kettle surrounded by a jacket through which steam or hot water is passed, the kettle having a cover to prevent undue loss of moisture from the product and rotary paddles for effecting agitation. In another form, the mixture of cheese and curd is, after comminuting it, subjected to the direct action of steam to bring it to a viscous or liquid condition without causing separation of the fat and casein, the mixture being fed in finely divided form continuously into the path of jets of steam, or multiple jets of steam are injected into a body of the mixture the temperature of which is raised to about 145 DEG F. In a further form, the pasteurization is effected by forcing the mixture rapidly and continuously through a chamber where it contacts for a short time with heat radiating means, e.g. tubes through which hot water at 150-170 DEG F. is passed, the mixture being raised to 140-145 DEG F. Steam may be supplied to within the chamber, the amount being controlled to prevent the moisture content of the product exceeding 40 per cent by weight.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US473833XA | 1935-07-29 | 1935-07-29 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB473833A true GB473833A (en) | 1937-10-13 |
Family
ID=21948643
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB4394/36A Expired GB473833A (en) | 1935-07-29 | 1936-02-13 | Improvements in or relating to the preparation of curd for the manufacture of pasteurized cheese, the preparation of pasteurized cheese, and the curd and pasteurized cheese resulting therefrom |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB473833A (en) |
-
1936
- 1936-02-13 GB GB4394/36A patent/GB473833A/en not_active Expired
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4333958A (en) | Method for the manufacture of whey products | |
PT1698231E (en) | Cream cheese product and its method of preparation | |
US2251496A (en) | Method of preparing cheese | |
US2224720A (en) | Method of making a cheese-like product | |
US2009136A (en) | Cheese type spread of butterlike consistency | |
GB473833A (en) | Improvements in or relating to the preparation of curd for the manufacture of pasteurized cheese, the preparation of pasteurized cheese, and the curd and pasteurized cheese resulting therefrom | |
US3012889A (en) | Method for the manufacture of cream and neufchatel cheese | |
US1711032A (en) | Method of making cheese | |
US2743186A (en) | Manufacture of cheese | |
SU1084006A1 (en) | Method of preparing food emulsion | |
US2065183A (en) | Processed cheese and method of preparing the same | |
US1634410A (en) | Processed cheese and method of making the same | |
JP5228020B2 (en) | Cheese, gelled food and method for producing the same | |
JP5205432B2 (en) | Adjusted milk and method for producing adjusted milk | |
ES395311A1 (en) | Low fat cream cheese-like product | |
US2011074A (en) | Method of processing cheese | |
US2322148A (en) | Method of making cheddar cheese | |
US1590837A (en) | Process for preparation of cheese having an increased or supplemented vitamine content | |
US1080920A (en) | Manufacture of alimentary products. | |
SU784856A1 (en) | "midija" melted cheese and method of producing same | |
JP3894912B2 (en) | Molten salt-free cheese and method for producing the same | |
Lundstedt | Manufacture of quality cream cheese: a means of utilizing some of our excess milk fat | |
US746016A (en) | Milk product resembling cheese and process of making same. | |
US1694921A (en) | Cheese formula | |
US2893872A (en) | Sandwich spread and a process for its manufacture |