GB496787A - Improved cheese curds and cheeses and processes for their manufacture - Google Patents

Improved cheese curds and cheeses and processes for their manufacture

Info

Publication number
GB496787A
GB496787A GB5602/38A GB560238A GB496787A GB 496787 A GB496787 A GB 496787A GB 5602/38 A GB5602/38 A GB 5602/38A GB 560238 A GB560238 A GB 560238A GB 496787 A GB496787 A GB 496787A
Authority
GB
United Kingdom
Prior art keywords
cheeses
manufacture
processes
cheese curds
improved 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
GB5602/38A
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.)
FERNAND SORNET
Original Assignee
FERNAND SORNET
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 FERNAND SORNET filed Critical FERNAND SORNET
Publication of GB496787A publication Critical patent/GB496787A/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
    • A23C19/09—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)

Abstract

Cheese curd is mixed at not over about 40 DEG C. with milk serum or whey which has been concentrated at not over about 40 DEG C. The whey may be concentrated to a water content of about 10 per cent and used to the amount of about 60 per cent by weight of the curd. The product may be worked up to cheese.
GB5602/38A 1938-01-20 1938-02-22 Improved cheese curds and cheeses and processes for their manufacture Expired GB496787A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR496787X 1938-01-20

Publications (1)

Publication Number Publication Date
GB496787A true GB496787A (en) 1938-12-06

Family

ID=8904906

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5602/38A Expired GB496787A (en) 1938-01-20 1938-02-22 Improved cheese curds and cheeses and processes for their manufacture

Country Status (1)

Country Link
GB (1) GB496787A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2818873A1 (en) * 2001-01-02 2002-07-05 Garnier Ets Cheese manufacturing procedure includes removing part of liquid phase from curds by evaporating in a vacuum at below 30 degrees C

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2818873A1 (en) * 2001-01-02 2002-07-05 Garnier Ets Cheese manufacturing procedure includes removing part of liquid phase from curds by evaporating in a vacuum at below 30 degrees C

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