GB891098A - A method for the preparation of cheese and cheese-like products - Google Patents
A method for the preparation of cheese and cheese-like productsInfo
- Publication number
- GB891098A GB891098A GB11003/60A GB1100360A GB891098A GB 891098 A GB891098 A GB 891098A GB 11003/60 A GB11003/60 A GB 11003/60A GB 1100360 A GB1100360 A GB 1100360A GB 891098 A GB891098 A GB 891098A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cheese
- cream
- increased
- casein content
- products
- 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
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
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
The process of the parent Specification is modified by acidifying cream containing lactose and having an increased casein content, the curd so formed being treated to avoid contraction of the cheese particles and consequent whey separation. Such treatment may be disintegration by passage through a sieve or by the incorporation of a colloid such as ground carob bean, gelatine, pectin or an alginate. The casein content of the cream may be increased by addition of melted cheese. Additional fat may be homogenized into the cream. Comminuted fruit or jam may be incorporated into the product.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE891098X | 1960-01-14 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB891098A true GB891098A (en) | 1962-03-07 |
Family
ID=6842859
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB11003/60A Expired GB891098A (en) | 1960-01-14 | 1960-03-29 | A method for the preparation of cheese and cheese-like products |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB891098A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2000010A (en) * | 1977-06-09 | 1979-01-04 | Cpc International Inc | Cheese food ingredient |
EP1386540A1 (en) * | 2002-08-01 | 2004-02-04 | Kraft Foods Holdings, Inc. | Wheyless cream cheese containing an ionic gum |
US9775366B2 (en) | 2012-04-10 | 2017-10-03 | Kraft Foods R & D, Inc. | Process for producing cream cheese |
-
1960
- 1960-03-29 GB GB11003/60A patent/GB891098A/en not_active Expired
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2000010A (en) * | 1977-06-09 | 1979-01-04 | Cpc International Inc | Cheese food ingredient |
EP1386540A1 (en) * | 2002-08-01 | 2004-02-04 | Kraft Foods Holdings, Inc. | Wheyless cream cheese containing an ionic gum |
US6913774B2 (en) | 2002-08-01 | 2005-07-05 | Kraft Foods Holdings, Inc. | Gum application in wheyless cream cheese systems |
AU2003231586B2 (en) * | 2002-08-01 | 2009-09-17 | Kraft Foods Group Brands Llc | Novel gum application in wheyless cream cheese systems |
US7655267B2 (en) | 2002-08-01 | 2010-02-02 | Kraft Foods Global Brands Llc | Gum application in wheyless cream cheese systems |
US9775366B2 (en) | 2012-04-10 | 2017-10-03 | Kraft Foods R & D, Inc. | Process for producing cream cheese |
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