GB551704A - Improvements in the manufacture of cheese - Google Patents
Improvements in the manufacture of cheeseInfo
- Publication number
- GB551704A GB551704A GB1128241A GB1128241A GB551704A GB 551704 A GB551704 A GB 551704A GB 1128241 A GB1128241 A GB 1128241A GB 1128241 A GB1128241 A GB 1128241A GB 551704 A GB551704 A GB 551704A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- starter
- added
- pasteurized
- neutralized
- 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
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
- A23C19/072—Cheddar type or similar hard cheeses without eyes
-
- 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
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
551,704. Cheese. EVERY, C. E. (De-Raef Corporation). Sept. 3, 1941, No. 11282. [Class 84] Cheddar and other hard cheeses are manufactured by a method in which the milk is first Pasteurized and then neutralized by a basic substance, after which a lactic-acid producing starter is added and the milk is then coagulated by a suitable agent such as rennet. The curd is then cooked, cut, Cheddared, milled, salted, pressed and dressed. The growth of undesirable bacteria or micro-organisms is retarded by the preliminary Pasteurization and neutralisation of the milk, and thereafter a desired taste or flavour is produced in the milk by the known and selected bacteria in the starter which is then added so that uniformity of result is obtained. The neutralising agent may be calcium oxide or magnesium oxide. The starter is added to the extent of about 5 per cent. by weight of the milk, and is made from milk which has been neutralized, Pasteurized, and inoculated with a desirable lactic-acid producing organism.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1128241A GB551704A (en) | 1941-09-03 | 1941-09-03 | Improvements in the manufacture of cheese |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1128241A GB551704A (en) | 1941-09-03 | 1941-09-03 | Improvements in the manufacture of cheese |
Publications (1)
Publication Number | Publication Date |
---|---|
GB551704A true GB551704A (en) | 1943-03-05 |
Family
ID=9983342
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB1128241A Expired GB551704A (en) | 1941-09-03 | 1941-09-03 | Improvements in the manufacture of cheese |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB551704A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2670089A1 (en) * | 1990-12-10 | 1992-06-12 | Agronomique Inst Nat Rech | PROCESS FOR OBTAINING AND MATURING DAIRY PRODUCTS, IN PARTICULAR FORMULATIONS, BY INCORPORATING MAGNESIUM SALT IN MILK AND PRODUCTS OBTAINED |
FR2670088A1 (en) * | 1990-12-10 | 1992-06-12 | Agronomique Inst Nat Rech | PROCESS FOR OBTAINING DAIRY PRODUCTS, IN PARTICULAR CHEESES, HYPOSODES, AND PRODUCTS OBTAINED |
-
1941
- 1941-09-03 GB GB1128241A patent/GB551704A/en not_active Expired
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2670089A1 (en) * | 1990-12-10 | 1992-06-12 | Agronomique Inst Nat Rech | PROCESS FOR OBTAINING AND MATURING DAIRY PRODUCTS, IN PARTICULAR FORMULATIONS, BY INCORPORATING MAGNESIUM SALT IN MILK AND PRODUCTS OBTAINED |
FR2670088A1 (en) * | 1990-12-10 | 1992-06-12 | Agronomique Inst Nat Rech | PROCESS FOR OBTAINING DAIRY PRODUCTS, IN PARTICULAR CHEESES, HYPOSODES, AND PRODUCTS OBTAINED |
WO1992010104A1 (en) * | 1990-12-10 | 1992-06-25 | Institut National De La Recherche Agronomique (Inra) | Method for obtaining and ripening coagulated dairy products, cheeses in particular, by incorporating magnesium salt in the milk, and the products obtained |
WO1992010103A1 (en) * | 1990-12-10 | 1992-06-25 | Institut National De La Recherche Agronomique (Inra) | Process for obtaining coagulated dairy products, in particular cheeses, with a low sodium content and products obtained |
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