GB494911A - Improvements in a process for the preparation of crustless cheese - Google Patents

Abstract

A melting salt for use in making crustless cheese consists of a fused mixture of alkali metal orthophosphates with calcium salts or calcium oxide, the fused mixture being free from water of constitution. In an example, sodium dihydrogen-orthophosphate and sodium monohydrogen-orthophosphate are heated with calcium oxide or a calcium salt, e.g. calcium carbonate, to the point of quiescent fusion at about 700-900 DEG C. The potassium may replace the sodium phosphates. All water of constitution escapes during the heating and the complex calcium-alkali metal phosphates formed are finely ground. The salts may be adjusted to a desired pH range determined in aqueous solution by varying the composition of the melt, e.g. made more alkaline by adding more sodium monohydrogen-orthophosphate or soda.ALSO:Crustless cheese is prepared by fusing hard or soft cheese with a melting salt consisting of a fused mixture of alkali metal ortho-phosphates with calcium salts or calcium oxide, the fused mixture being free from water of constitution. Known melting salts, e.g. alkali metal ortho- or pyrophosphates or salts of edible organic acids may be added to this melting salt. In an example, the melting salt is prepared by heating sodium dihydrogen orthophosphate and calcium oxide or a calcium salt, e.g. calcium carbonate, up to the point of quiescent fusion at about 700-900 DEG C. The potassium may replace the sodium phosphates. All water of constitution escapes during the heating and the complex calcium-alkali metal phosphates formed are finely ground for use with the cheese. The salts may be adjusted to a desired pH range, determined in aqueous solution, by varying their composition, e.g. made more alkaline by adding in the melt more sodium monohydrogen orthophosphate or soda, or by mixing the melting salt with other phosphates, e.g. tetrasodium pyrophosphate. A higher melting temperature, 80-90 DEG C., may be employed for the cheese even with fat-rich varieties such as Emmenthal, Gorgonzola or Cheddar. Specification 378,918 is referred to.