GB546593A - Improvements in or relating to processes of preserving dairy products and the improved dairy products resulting therefrom - Google Patents

Improvements in or relating to processes of preserving dairy products and the improved dairy products resulting therefrom

Info

Publication number
GB546593A
GB546593A GB1644340A GB1644340A GB546593A GB 546593 A GB546593 A GB 546593A GB 1644340 A GB1644340 A GB 1644340A GB 1644340 A GB1644340 A GB 1644340A GB 546593 A GB546593 A GB 546593A
Authority
GB
United Kingdom
Prior art keywords
pancreatin
cream
dairy products
milk
preserving
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
GB1644340A
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.)
Armour and Co
Original Assignee
Armour and Co
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 Armour and Co filed Critical Armour and Co
Priority to GB1644340A priority Critical patent/GB546593A/en
Publication of GB546593A publication Critical patent/GB546593A/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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine

Abstract

546,593. Preserving milk and cream. STEVENS, A. H. (Armour & Co.). Nov. 13, 1940, No. 16443. [Class 49] Pancreatin is added, in an amount insufficient to modify substantially the curd tension of the milk or to modify the cream otherwise than by preventing the development of off-odours and flavours commonly referred to as "cardboardy", "oxidized" or "haylike". The amount is of the order of 1 pound of pancreatin to at least 70,000 pounds of milk or cream. The pancreatin may be added alone or as the mixtures of pancreatin and other enzymes which are obtained when aqueous or alcoholic extracts of the pancreas are prepared or the dried pancreas is treated to remove substantially all of the fat and lipase. The mixture of milk and pancreatin may be held at 40‹ to 50‹F., or 90‹ to 100‹F for a period, and thereafter pasteurized or made into cheese, ice-cream, &c. or, in the case of cream, churned to butter. U.S.A. Specification 2,115,505 is referred to.
GB1644340A 1940-11-13 1940-11-13 Improvements in or relating to processes of preserving dairy products and the improved dairy products resulting therefrom Expired GB546593A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1644340A GB546593A (en) 1940-11-13 1940-11-13 Improvements in or relating to processes of preserving dairy products and the improved dairy products resulting therefrom

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1644340A GB546593A (en) 1940-11-13 1940-11-13 Improvements in or relating to processes of preserving dairy products and the improved dairy products resulting therefrom

Publications (1)

Publication Number Publication Date
GB546593A true GB546593A (en) 1942-07-21

Family

ID=10077416

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1644340A Expired GB546593A (en) 1940-11-13 1940-11-13 Improvements in or relating to processes of preserving dairy products and the improved dairy products resulting therefrom

Country Status (1)

Country Link
GB (1) GB546593A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0166284A2 (en) * 1984-06-27 1986-01-02 Societe Des Produits Nestle S.A. Product in a tube for improving sauces
CN110672787A (en) * 2019-08-27 2020-01-10 上海应用技术大学 Method for researching interaction of aroma substances in roses

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0166284A2 (en) * 1984-06-27 1986-01-02 Societe Des Produits Nestle S.A. Product in a tube for improving sauces
EP0166284A3 (en) * 1984-06-27 1988-04-27 Societe Des Produits Nestle S.A. Product in a tube for improving sauces
CN110672787A (en) * 2019-08-27 2020-01-10 上海应用技术大学 Method for researching interaction of aroma substances in roses
CN110672787B (en) * 2019-08-27 2021-11-09 上海应用技术大学 Method for researching interaction of aroma substances in roses

Similar Documents

Publication Publication Date Title
IE33496B1 (en) Process for preparing lactic spread
US4595594A (en) Process for preparing intensified cheese flavor product
SE424598B (en) ENZYMATRICALLY MANUFACTURED AROMATIZING AGENT
GB1374019A (en) Method for the preparation of a milk protein co
GB1134837A (en) Improved process for the production of a recombined whippable cream or cream-like product
US2744827A (en) Manufacture and preservation of cheese
GB1326516A (en) Method for imparting a cheese-like flavour to proteinaceous materials
GB1259765A (en) Improvements in or relating to cheese-making processes
GB1136309A (en) Cheese curd
GB1361817A (en) Blue cheese flavoured product
ATE18715T1 (en) PROCESS FOR MAKING A BUTTER-LIKE BREAD SPREAD.
GB546593A (en) Improvements in or relating to processes of preserving dairy products and the improved dairy products resulting therefrom
US1966460A (en) Manufacture of milk-containing products
EP0150743B1 (en) Enzyme preparation for accelerating the aging process of cheese
GB925031A (en) Method for the manufacture of cream and neufchatel cheese
US2322148A (en) Method of making cheddar cheese
US2225553A (en) Treating dairy products
Sherwood 122. The Function of Pepsin and Rennet in the Ripening of Cheddar Cheese
US2558256A (en) Process for the manufacture of a soft cheese product
GB983752A (en) Method for the preparation of cheese
GB1247415A (en) Direct-acid milk products
GB420563A (en) Improvements in or relating to the manufacture of cheese
US1572533A (en) Food compound
GB1142986A (en) Cream cheese and method of making same
AT122961B (en) Process for making cheese-like foods from yeast.