GB804647A - Cheese manufacture and the like - Google Patents

Cheese manufacture and the like

Info

Publication number
GB804647A
GB804647A GB16884/55A GB1688455A GB804647A GB 804647 A GB804647 A GB 804647A GB 16884/55 A GB16884/55 A GB 16884/55A GB 1688455 A GB1688455 A GB 1688455A GB 804647 A GB804647 A GB 804647A
Authority
GB
United Kingdom
Prior art keywords
milk
calcium
reduced
starter
per cent
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
GB16884/55A
Inventor
Bruno Reiter
Maurice Lidstone Scott
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.)
Fisons Milk Products Ltd
Original Assignee
Fisons Milk Products Ltd
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 Fisons Milk Products Ltd filed Critical Fisons Milk Products Ltd
Priority to GB16884/55A priority Critical patent/GB804647A/en
Priority to CH349875D priority patent/CH349875A/en
Priority to BE564521A priority patent/BE564521Q/en
Publication of GB804647A publication Critical patent/GB804647A/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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
    • 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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/02—Making thereof
    • A23C15/06—Treating cream or milk prior to phase inversion
    • 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
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • 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

Abstract

In the manufacture of cheese, butter or margarine, milk to be used for preparing a bulk starter is contacted with an ion-exchange material for substantially complete removal of the calcium content i.e. to less than 20 parts per million; the calcium-reduced milk is of value since it is bacteriophage-resistant. According to a comparative example, 10 gallons of calcium-reduced milk of calcium content 9 parts per million and a similar quantity of untreated milk were inoculated with 1 per cent. of a starter culture and both were immediately infected with sufficient bacteriophage to ensure lysis of the starter culture and cessation of acid development in the milk. After 16 hours at 75 DEG F. the milk starter had developed only to an acidity of 0,3 per cent. whereas Cheshire cheese was produced with the calcium-reduced milk, the time from rennetting to milling being 3 hours 50 minutes.ALSO:Milk is contacted with an ion-exchange material for substantially complete removal of the calcium content, i.e. to less than 20 parts per million. Milk may be contacted with a weakly-acidic cation-exchange resin of the carboxylic-acid type in which the major part has been converted from the acid form into the alkali form, so that the milk after contact has a pH of about 7. The calcium-reduced milk is of value since it is bacteriophage-resistant and may be used for preparing the bulk starter in the preparation of fermented milk products. Bacterial nutrients and a calcium sequestering agent may be added to the ion-exchange treated milk which may then be reduced to a powder for reconstituting with water when required. A composition consists of 92 per cent calcium-reduced milk solids containing 3 per cent butter fat and minor proportions of enzyme digest of casein, corn steep liquor, sodium acetate and a sequestering agent such as ethylene diamine tetraacetic acid disodium salt.
GB16884/55A 1955-06-13 1955-06-13 Cheese manufacture and the like Expired GB804647A (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
GB16884/55A GB804647A (en) 1955-06-13 1955-06-13 Cheese manufacture and the like
CH349875D CH349875A (en) 1955-06-13 1956-06-13 Manufacturing process for dairy products
BE564521A BE564521Q (en) 1955-06-13 1958-02-04 MANUFACTURE OF CHEESE AND OTHER SIMILAR PRODUCTS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB16884/55A GB804647A (en) 1955-06-13 1955-06-13 Cheese manufacture and the like

Publications (1)

Publication Number Publication Date
GB804647A true GB804647A (en) 1958-11-19

Family

ID=10085412

Family Applications (1)

Application Number Title Priority Date Filing Date
GB16884/55A Expired GB804647A (en) 1955-06-13 1955-06-13 Cheese manufacture and the like

Country Status (2)

Country Link
CH (1) CH349875A (en)
GB (1) GB804647A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1301704B (en) * 1966-03-02 1969-08-21 Goebelt Johannes Process for the production of fresh cheese with increased shelf life in continuous operation
WO2007026053A1 (en) * 2005-09-02 2007-03-08 Valio Ltd Method for the production of milk products, products thereby obtained, and use thereof
EP2117328A1 (en) * 2006-11-23 2009-11-18 Fontera Co-Operative Group Limited Dairy product and process

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1301704B (en) * 1966-03-02 1969-08-21 Goebelt Johannes Process for the production of fresh cheese with increased shelf life in continuous operation
WO2007026053A1 (en) * 2005-09-02 2007-03-08 Valio Ltd Method for the production of milk products, products thereby obtained, and use thereof
EP2117328A1 (en) * 2006-11-23 2009-11-18 Fontera Co-Operative Group Limited Dairy product and process
EP2117328A4 (en) * 2006-11-23 2011-06-29 Fonterra Co Operative Group Dairy product and process

Also Published As

Publication number Publication date
CH349875A (en) 1960-10-31

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