GB707127A - Improvements in or relating to the treatment of cheese - Google Patents

Improvements in or relating to the treatment of cheese

Info

Publication number
GB707127A
GB707127A GB18600/52A GB1860052A GB707127A GB 707127 A GB707127 A GB 707127A GB 18600/52 A GB18600/52 A GB 18600/52A GB 1860052 A GB1860052 A GB 1860052A GB 707127 A GB707127 A GB 707127A
Authority
GB
United Kingdom
Prior art keywords
cheese
relating
treatment
temperature
heated
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
GB18600/52A
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.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Publication of GB707127A publication Critical patent/GB707127A/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
    • A23C19/097—Preservation
    • A23C19/0973—Pasteurisation; Sterilisation; Hot packaging

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

In pasteurizing a Dutch cheese, the cheese e.g. Gouda or Edam, is dielectrically heated to a temperature between 70 DEG C and 90 DEG C and kept at that temperature e.g. for 15 to 45 minutes. Pieces of cheese, before being heated, may be packed in material impervious to micro-organisms e.g. in one or more layers of regenerated cellulose or rubber hydrochloride.
GB18600/52A 1951-07-24 1952-07-23 Improvements in or relating to the treatment of cheese Expired GB707127A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL1063950X 1951-07-24

Publications (1)

Publication Number Publication Date
GB707127A true GB707127A (en) 1954-04-14

Family

ID=19868209

Family Applications (1)

Application Number Title Priority Date Filing Date
GB18600/52A Expired GB707127A (en) 1951-07-24 1952-07-23 Improvements in or relating to the treatment of cheese

Country Status (3)

Country Link
BE (2) BE513043A (en)
FR (2) FR1063950A (en)
GB (1) GB707127A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2395418A (en) * 2002-11-23 2004-05-26 Ian William Mcdonald Heating the surface of cheese
WO2020148414A1 (en) 2019-01-18 2020-07-23 Frieslandcampina Nederland B.V. Shaped cheese product

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2395418A (en) * 2002-11-23 2004-05-26 Ian William Mcdonald Heating the surface of cheese
WO2020148414A1 (en) 2019-01-18 2020-07-23 Frieslandcampina Nederland B.V. Shaped cheese product
US11819038B2 (en) 2019-01-18 2023-11-21 Frieslandcampina Nederland B.V. Shaped cheese product

Also Published As

Publication number Publication date
BE513043A (en) 1954-08-14
FR1063950A (en) 1954-05-10
FR64662E (en) 1955-12-01
BE521638R (en) 1953-08-14

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