GB536920A - Improvements in or relating to methods of processing cheese and the improved processed cheese resulting therefrom - Google Patents

Improvements in or relating to methods of processing cheese and the improved processed cheese resulting therefrom

Info

Publication number
GB536920A
GB536920A GB2846/40A GB284640A GB536920A GB 536920 A GB536920 A GB 536920A GB 2846/40 A GB2846/40 A GB 2846/40A GB 284640 A GB284640 A GB 284640A GB 536920 A GB536920 A GB 536920A
Authority
GB
United Kingdom
Prior art keywords
cheese
relating
methods
resulting therefrom
processing
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
GB2846/40A
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.)
IND PATENTS CORP
Industrial Patents Corp
Original Assignee
IND PATENTS CORP
Industrial Patents Corp
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 IND PATENTS CORP, Industrial Patents Corp filed Critical IND PATENTS CORP
Publication of GB536920A publication Critical patent/GB536920A/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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
GB2846/40A 1939-10-30 1940-02-14 Improvements in or relating to methods of processing cheese and the improved processed cheese resulting therefrom Expired GB536920A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US536920XA 1939-10-30 1939-10-30

Publications (1)

Publication Number Publication Date
GB536920A true GB536920A (en) 1941-05-30

Family

ID=21985910

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2846/40A Expired GB536920A (en) 1939-10-30 1940-02-14 Improvements in or relating to methods of processing cheese and the improved processed cheese resulting therefrom

Country Status (1)

Country Link
GB (1) GB536920A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2478266A (en) * 1945-06-26 1949-08-09 Hall Lab Inc Fruit and vegetable products and process of making same
US2513094A (en) * 1945-06-15 1950-06-27 Hall Lab Inc Curing of meat to inhibit undesirable color change
DE936182C (en) * 1944-07-01 1955-12-07 Benckiser Gmbh Joh A Process for the production of melted cheese that is resistant to bacterial infections
DE971880C (en) * 1951-09-08 1959-04-09 Benckiser Gmbh Joh A Process for incorporating fat in cooked and boiled sausages
DE971948C (en) * 1948-11-06 1959-04-16 Hees G M B H Van Process for influencing the colloid condition of meat products
DE972089C (en) * 1949-09-30 1959-05-21 Hees G M B H Van Process for increasing the fat content in sausage products

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE936182C (en) * 1944-07-01 1955-12-07 Benckiser Gmbh Joh A Process for the production of melted cheese that is resistant to bacterial infections
US2513094A (en) * 1945-06-15 1950-06-27 Hall Lab Inc Curing of meat to inhibit undesirable color change
US2478266A (en) * 1945-06-26 1949-08-09 Hall Lab Inc Fruit and vegetable products and process of making same
DE971948C (en) * 1948-11-06 1959-04-16 Hees G M B H Van Process for influencing the colloid condition of meat products
DE972089C (en) * 1949-09-30 1959-05-21 Hees G M B H Van Process for increasing the fat content in sausage products
DE971880C (en) * 1951-09-08 1959-04-09 Benckiser Gmbh Joh A Process for incorporating fat in cooked and boiled sausages

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