GB493248A - Improvements in or relating to the manufacture of cheese - Google Patents

Improvements in or relating to the manufacture of cheese

Info

Publication number
GB493248A
GB493248A GB163/38A GB16338A GB493248A GB 493248 A GB493248 A GB 493248A GB 163/38 A GB163/38 A GB 163/38A GB 16338 A GB16338 A GB 16338A GB 493248 A GB493248 A GB 493248A
Authority
GB
United Kingdom
Prior art keywords
cheese
milk sugar
lactic acid
mass
whey
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
GB163/38A
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.)
Fermentata A G
Original Assignee
Fermentata A G
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 Fermentata A G filed Critical Fermentata A G
Publication of GB493248A publication Critical patent/GB493248A/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
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Whey, containing the whole of its milk sugar in addition to fat and salts of lactic acid and possibly some whey albumen, is pasteurized, cooled and then heated at a suitable temperature with lactic acid forming bacteria such as cultures of bacillus acidophilis, bacillus bulgaricus or streptococcus kephir. After about 20 to 35 per cent of the original milk sugar has been converted into lactic acid, the mass is thickened, preferably in vacuum, to one-seventh to one-tenth of its original volume and is then heated to a temperature of 120 to 125 DEG C. under a pressure of from one to and and a half atmospheres above normal until immersion occurs, this action proceeding until, preferably, a residue of 10 to 20 per cent of the original milk sugar is left unchanged. The mass obtained can be added to cheese masses of any kind, being preferably incorporated in the melted cheese or in soft cheese while still warm and stirred in. From 20 to 40 per cent of the thickened whey mass with the partially inverted milk sugar can be added to soft or crustless cheese. Calcium carbonate sodium carbonate or secondary disodium phosphate may be added, after the partial inversion of the sugar, to neutralize the lactic acid. Milk sugar, obtained by any other process, may be inverted in part as above described and incorporated in the cheese mass instead of the thickened whey product.
GB163/38A 1937-09-25 1938-01-03 Improvements in or relating to the manufacture of cheese Expired GB493248A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE493248X 1937-09-25

Publications (1)

Publication Number Publication Date
GB493248A true GB493248A (en) 1938-10-05

Family

ID=6544524

Family Applications (1)

Application Number Title Priority Date Filing Date
GB163/38A Expired GB493248A (en) 1937-09-25 1938-01-03 Improvements in or relating to the manufacture of cheese

Country Status (1)

Country Link
GB (1) GB493248A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10973233B2 (en) 2016-10-06 2021-04-13 General Mills, Inc. Coated food product and method of producing the coated food product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10973233B2 (en) 2016-10-06 2021-04-13 General Mills, Inc. Coated food product and method of producing the coated food product

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