GB715500A - Process for making cheese of the cheddar type - Google Patents
Process for making cheese of the cheddar typeInfo
- 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
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.
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)
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)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PL147877B1 (en) * | 1986-09-18 | 1989-08-31 | Method of salting cheeses and apparatus therefor |
-
1952
- 1952-01-30 GB GB2484/52A patent/GB715500A/en not_active Expired
- 1952-02-06 DE DEK13095A patent/DE937388C/en not_active Expired
Cited By (1)
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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