GB715500A - Process for making cheese of the cheddar type - Google Patents

Process for making cheese of the cheddar type

Info

Publication number
GB715500A
GB715500A GB2484/52A GB248452A GB715500A GB 715500 A GB715500 A GB 715500A GB 2484/52 A GB2484/52 A GB 2484/52A GB 248452 A GB248452 A GB 248452A GB 715500 A GB715500 A GB 715500A
Authority
GB
United Kingdom
Prior art keywords
curd
whey
temperature
cheese
tray
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
GB2484/52A
Inventor
Norman Kraft
Kenneth W Snyder
James B Stine
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.)
Mondelez International Inc
Original Assignee
Kraft Foods Inc
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 Kraft Foods Inc filed Critical Kraft Foods Inc
Priority to GB2484/52A priority Critical patent/GB715500A/en
Priority to DEK13095A priority patent/DE937388C/en
Publication of GB715500A publication Critical patent/GB715500A/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
    • A23C19/064—Salting
    • 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

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

715,500. Cheese. KRAFT FOODS CO. Jan. 30, 1952, No. 2484/52. Class 84 In a process for making cheese of the cheddar type including setting, cutting and cooking the curd and draining the whey from the curd, the drained curd, while in the form of discrete particles, is bathed under agitation in an aqueous solution of sodium chloride having a concentration and temperature selected in accordance with. the principle that increased concentration and temperature decreases the moisture content of the drained curd which, at the conclusion of the bath is separated from the brine, placed in forms and cured. Preferably the bath contains 4-15 per cent salt by weight and is maintained at a temperature between 85-135‹ F. As shown the usual steps including cooking are carried out in a cheese making vat until the whey acidity (reckoned as lactic acid equivalent) is about .16 to .22, preferably .18 per cent, and the curd is firm when the mixture is transferred to an inwardly sloping tray 18 on a curved table and is mixed by a rotating mixer 19 travelling back and forth longitudinally of the tray, the whey draining to a sump 20 whence it is pumped away and the temperature of the curd preferably being maintained between 90 and 105‹ F. by heating jacket (26, not shown) beneath the tray. When the acidity of the whey is .21 to .30 pumping is stopped and a sufficient amount of brine preheated to the desired temperature to cover the layer of curd is admitted to the table and which remains for a minimum period of 2 to 5 minutes during which time the curd is stirred and after which it may then be packed into hoops, dried, enclosed in a wrapper or paraffined and cured.
GB2484/52A 1951-04-18 1952-01-30 Process for making cheese of the cheddar type Expired GB715500A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB2484/52A GB715500A (en) 1951-04-18 1952-01-30 Process for making cheese of the cheddar type
DEK13095A DE937388C (en) 1951-04-18 1952-02-06 Process and device for the production of cheddar cheese

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US937388XA 1951-04-18 1951-04-18
GB2484/52A GB715500A (en) 1951-04-18 1952-01-30 Process for making cheese of the cheddar type

Publications (1)

Publication Number Publication Date
GB715500A true GB715500A (en) 1954-09-15

Family

ID=41686740

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2484/52A Expired GB715500A (en) 1951-04-18 1952-01-30 Process for making cheese of the cheddar type

Country Status (2)

Country Link
DE (1) DE937388C (en)
GB (1) GB715500A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017178095A1 (en) * 2016-04-14 2017-10-19 Gea Tds Gmbh Method and system for the forced discharge of press whey from a cheese press

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL147877B1 (en) * 1986-09-18 1989-08-31 Method of salting cheeses and apparatus therefor

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017178095A1 (en) * 2016-04-14 2017-10-19 Gea Tds Gmbh Method and system for the forced discharge of press whey from a cheese press

Also Published As

Publication number Publication date
DE937388C (en) 1956-01-05

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