GB551704A - Improvements in the manufacture of cheese - Google Patents

Improvements in the manufacture of cheese

Info

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
Application number
GB1128241A
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.)
DERAEF CORP
Original Assignee
DERAEF 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 DERAEF CORP filed Critical DERAEF CORP
Priority to GB1128241A priority Critical patent/GB551704A/en
Publication of GB551704A publication Critical patent/GB551704A/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
    • A23C19/072—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.
GB1128241A 1941-09-03 1941-09-03 Improvements in the manufacture of cheese Expired GB551704A (en)

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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2670088A1 (en) * 1990-12-10 1992-06-12 Agronomique Inst Nat Rech PROCESS FOR OBTAINING DAIRY PRODUCTS, IN PARTICULAR CHEESES, HYPOSODES, AND PRODUCTS OBTAINED
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

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2670088A1 (en) * 1990-12-10 1992-06-12 Agronomique Inst Nat Rech PROCESS FOR OBTAINING DAIRY PRODUCTS, IN PARTICULAR CHEESES, HYPOSODES, AND PRODUCTS OBTAINED
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
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

Similar Documents

Publication Publication Date Title
US3975544A (en) Flavor development by enzyme preparation in natural and processed cheddar cheese
US9661862B2 (en) Mold ripened cheese and preparation method thereof
Nelson Production of blue cheese flavor via submerged fermentation by Penicillium roqueforti
Mabbitt et al. 602. Experiments in cheesemaking without starter
US2446550A (en) Cottage cheese
GB551704A (en) Improvements in the manufacture of cheese
US3117008A (en) Manufacture of cheese
AU2014373324B2 (en) Aspergillus oryzae aged cheese and preparation method thereof
JP6224260B2 (en) Method for producing elastic natural cheese
US10595542B2 (en) Method for producing Swiss-type cheese
US2322148A (en) Method of making cheddar cheese
JPS62181737A (en) Cheese-like food of bean and production thereof
US2374427A (en) Method of making homogenized milk products
US3117870A (en) Manufacture of cottage cheese
Baky et al. Cheese slurry in the acceleration of Cephalotyre “Ras” cheese ripening
JP7114472B2 (en) Flavorful fermented milk and method for producing the same
US3365303A (en) Preparation of blue cheese by adding to the cheese milk a blue cheese mold and ripening the curd in a divided condition
DE1792546A1 (en) Method of making American cheese
US1732375A (en) Method of making dairy-product composition
JP2017163924A (en) Production method of cheese using internal heating
Lazareva et al. TECHNOLOGY OF CURD PRODUCTION IN INDUSTRIAL, HOME AND LABORATORY CONDITIONS
GB1057170A (en) Process for the preparation of cheese flavour compositions
US2549331A (en) Cheese production
JPS62166844A (en) Cheese-like food and production thereof
GB509389A (en) Improvements in or relating to the manufacture of cheese