GB504775A - Process for the production of dulcified and ripened cream cheeses - Google Patents

Process for the production of dulcified and ripened cream cheeses

Info

Publication number
GB504775A
GB504775A GB1322038A GB1322038A GB504775A GB 504775 A GB504775 A GB 504775A GB 1322038 A GB1322038 A GB 1322038A GB 1322038 A GB1322038 A GB 1322038A GB 504775 A GB504775 A GB 504775A
Authority
GB
United Kingdom
Prior art keywords
dulcified
production
per cent
sugar
cream cheeses
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
GB1322038A
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
Priority to GB1322038A priority Critical patent/GB504775A/en
Publication of GB504775A publication Critical patent/GB504775A/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
    • 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
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses

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

504,775. Cheese. COSTA, M. May 3, 1938, No. 13220. [Class 84] A cream cheese is prepared by slowly pasteurizing at 65‹ C. whole milk which is still warm from the cow, rapidly cooling and then curdling it by adding powdered rennet and a small quantity of sugar and of spores of penicillium glaucum, the product being finally subjected to slow maturing for at least 120 days, e.g. in a storage room at about 6‹ C. The pasteurization may extend over 30 minutes. The amount of sugar used is usually 0À5 per cent and should not exceed 5 per cent by weight.
GB1322038A 1938-05-03 1938-05-03 Process for the production of dulcified and ripened cream cheeses Expired GB504775A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1322038A GB504775A (en) 1938-05-03 1938-05-03 Process for the production of dulcified and ripened cream cheeses

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1322038A GB504775A (en) 1938-05-03 1938-05-03 Process for the production of dulcified and ripened cream cheeses

Publications (1)

Publication Number Publication Date
GB504775A true GB504775A (en) 1939-05-01

Family

ID=10019007

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1322038A Expired GB504775A (en) 1938-05-03 1938-05-03 Process for the production of dulcified and ripened cream cheeses

Country Status (1)

Country Link
GB (1) GB504775A (en)

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