IE34823B1 - Method of treating cheese pulp - Google Patents
Method of treating cheese pulpInfo
- Publication number
- IE34823B1 IE34823B1 IE161070A IE161070A IE34823B1 IE 34823 B1 IE34823 B1 IE 34823B1 IE 161070 A IE161070 A IE 161070A IE 161070 A IE161070 A IE 161070A IE 34823 B1 IE34823 B1 IE 34823B1
- Authority
- IE
- Ireland
- Prior art keywords
- cheese
- pressing
- cheddaring
- pulp
- vat
- Prior art date
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
- A23C19/072—Cheddar type or similar hard cheeses without eyes
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J25/00—Cheese-making
- A01J25/11—Separating whey from curds; Washing the curds
- A01J25/115—Separating whey from curds; Washing the curds by discontinuous separation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
1,270,639. Preparing cheese. MKT-TEHTAAT OY. 17 April, 1970 [5 March, 1970], No. 18436/70. Heading A2B. A method of treating cheese pulp for manufacturing cheddar-type cheese comprises pouring the cheese pulp from a cheese kettle into a draining vat where the greater part of its whey content is removed to produce a cheese mattress that remains on the bottom of the vat, subjecting the mattress to preliminary pressing to remove residual whey, air and other gases and to compact the cheese mass for cheddaring to start rapidly and efficiently, the preliminary pressing being continued until the desired degree of cheddaring has been achieved and then subjecting the produced cheese mass to cutting, salting and final pressing. The cheese mass may be subjected to pressing during the cutting. The final pressing may be performed in moulds or the draining vat. In the cheddaring step the temperature may be 30-40C.
[GB1270639A]
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FI61070A FI44499B (en) | 1970-03-05 | 1970-03-05 |
Publications (2)
Publication Number | Publication Date |
---|---|
IE34823L IE34823L (en) | 1971-09-05 |
IE34823B1 true IE34823B1 (en) | 1975-08-20 |
Family
ID=8504373
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IE161070A IE34823B1 (en) | 1970-03-05 | 1970-12-15 | Method of treating cheese pulp |
Country Status (7)
Country | Link |
---|---|
CA (1) | CA922965A (en) |
DE (1) | DE2063044A1 (en) |
FI (1) | FI44499B (en) |
FR (1) | FR2116334B3 (en) |
GB (1) | GB1270639A (en) |
IE (1) | IE34823B1 (en) |
NL (1) | NL7019031A (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL191686C (en) * | 1980-10-06 | 1996-03-04 | Tebel Maschf Bv | Process for the preparation of a closed-crust curd pressing slurry. |
-
1970
- 1970-03-05 FI FI61070A patent/FI44499B/fi active
- 1970-04-17 GB GB1843670A patent/GB1270639A/en not_active Expired
- 1970-12-15 IE IE161070A patent/IE34823B1/en unknown
- 1970-12-22 DE DE19702063044 patent/DE2063044A1/en active Pending
- 1970-12-30 CA CA101750A patent/CA922965A/en not_active Expired
- 1970-12-30 FR FR7047418A patent/FR2116334B3/fr not_active Expired
- 1970-12-30 NL NL7019031A patent/NL7019031A/xx unknown
Also Published As
Publication number | Publication date |
---|---|
FR2116334B3 (en) | 1973-08-10 |
FI44499B (en) | 1971-08-02 |
FR2116334A7 (en) | 1972-07-13 |
GB1270639A (en) | 1972-04-12 |
DE2063044A1 (en) | 1971-09-16 |
NL7019031A (en) | 1971-09-07 |
CA922965A (en) | 1973-03-20 |
IE34823L (en) | 1971-09-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AU573756B2 (en) | Low fat nuts | |
US4415594A (en) | Manufacture of cheese | |
US2604405A (en) | Process for making nonmilk fat stable cheese | |
IE34823B1 (en) | Method of treating cheese pulp | |
US4242362A (en) | Process for manufacturing cheese | |
US3105764A (en) | Process of making natural aged cheese | |
EP0168210A3 (en) | Process for preparing low-fat nuts | |
US3798340A (en) | Manufacture of salted cheese | |
EP0404704B1 (en) | Process for the production of pressed boiled cheese, e.f. emmental, with small dimensions | |
GB2148689A (en) | Process for preparing pressed tofu | |
JPH0338817B2 (en) | ||
US6482458B2 (en) | Method for preparing a cheese having a closed rind and a virtually blind structure | |
US4765995A (en) | Tofu cheese product and process of preparation | |
FR2461461A1 (en) | Prepn. of milk products esp. cheese by ultrafiltration of milk - and simultaneous rennet treatment and expansion of retentate | |
NL7108270A (en) | Reducing fat content of cheese whey - by raising divalent metal ion content at ph above | |
US2067913A (en) | Process of making licorice mass | |
JPS62296856A (en) | Draining of bean curd | |
SU1263219A1 (en) | Method of producing cheese | |
FR2818094A1 (en) | Production of a pressed cheese, comprises pressing and slicing curd, dusting with passivated Penicillium roqueforti powder to form a central dark-green layer, reassembling and pressing the product | |
DK189383D0 (en) | METHOD OF PRODUCING CHEESE | |
SU565658A1 (en) | Cheese production method | |
SU980674A1 (en) | Method of producing swiss bulk cheese | |
GB2118816B (en) | Production of cheese | |
JPS58193669A (en) | Soft nonoxidizable frozen bean curd | |
FR2085451A1 (en) | Pasta filata cheese manufacture |