NL7804456A - Cheese making with addn. of powdered cheese - improved by homogenisation before or after cheese addn. - Google Patents

Cheese making with addn. of powdered cheese - improved by homogenisation before or after cheese addn.

Info

Publication number
NL7804456A
NL7804456A NL7804456A NL7804456A NL7804456A NL 7804456 A NL7804456 A NL 7804456A NL 7804456 A NL7804456 A NL 7804456A NL 7804456 A NL7804456 A NL 7804456A NL 7804456 A NL7804456 A NL 7804456A
Authority
NL
Netherlands
Prior art keywords
cheese
addn
milk
pref
improved
Prior art date
Application number
NL7804456A
Other languages
Dutch (nl)
Original Assignee
Josephus Joannes Ruys
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 Josephus Joannes Ruys filed Critical Josephus Joannes Ruys
Priority to NL7804456A priority Critical patent/NL7804456A/en
Publication of NL7804456A publication Critical patent/NL7804456A/en

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
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/053—Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk

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

Cheese-making process in which finely divided ripe cheese is added to the milk before adding the rennet is improved by homogenising the milk before or pref. after adding the ripe cheese. Homogenisation increases the cheese yield (e.g. to 7-8 kg. per 100 kg.). The cheese ripens more rapidly than conventional cheese. The ripe cheese pref. has a particle size of 0.1 mm. and is added in an amt. of 6-50 wt.% based on the solids content of the milk. The ripe cheese is pref. homogenised with part of the milk (>=10% of total) and then mixed with the rest of the milk. Homogenisation is pref. effected at 30-40 degrees C.
NL7804456A 1978-04-26 1978-04-26 Cheese making with addn. of powdered cheese - improved by homogenisation before or after cheese addn. NL7804456A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
NL7804456A NL7804456A (en) 1978-04-26 1978-04-26 Cheese making with addn. of powdered cheese - improved by homogenisation before or after cheese addn.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL7804456A NL7804456A (en) 1978-04-26 1978-04-26 Cheese making with addn. of powdered cheese - improved by homogenisation before or after cheese addn.

Publications (1)

Publication Number Publication Date
NL7804456A true NL7804456A (en) 1979-10-30

Family

ID=19830732

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7804456A NL7804456A (en) 1978-04-26 1978-04-26 Cheese making with addn. of powdered cheese - improved by homogenisation before or after cheese addn.

Country Status (1)

Country Link
NL (1) NL7804456A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1001132C2 (en) * 1995-09-05 1997-03-11 Food Creations B V Process for the preparation of cheese or a cheese-like product and cheese or cheese-like product thus obtained.

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1001132C2 (en) * 1995-09-05 1997-03-11 Food Creations B V Process for the preparation of cheese or a cheese-like product and cheese or cheese-like product thus obtained.
EP0761101A2 (en) * 1995-09-05 1997-03-12 Food Creations B.V. A method for making cheese or a cheese-like product and cheese or cheese-like product obtained thereby
EP0761101A3 (en) * 1995-09-05 1999-01-13 Food Creations B.V. A method for making cheese or a cheese-like product and cheese or cheese-like product obtained thereby

Similar Documents

Publication Publication Date Title
JPS5247635A (en) Control method for transmitting informat ion
GB1448002A (en) Electrical connectors
ATE28387T1 (en) WHEY PROTEIN AS A BASIS FOR PROCESSING INTO FOOD.
NL7804456A (en) Cheese making with addn. of powdered cheese - improved by homogenisation before or after cheese addn.
JPS5571445A (en) Production of lactose hydrolyzate
FR2394984A1 (en) Constant quality ripened soft cheese prepn. - with casein protein addn. to whey protein-enriched milk (NL 28.12.78)
西垣和 1a-LD-2 Ultrasonic Study of Critical Mixing of n-Heptane and Nitrobenzene
JPS5462324A (en) Non-medical powdered agent
JPS57206333A (en) Concentrated liquid fermented milk and its preparation
IE42225L (en) Cheese product
IE39616L (en) Producing cheese
GB1250053A (en) Improvements in the manufacture of milk curds
観山正見 30a-HB-3 Time Evolution of Pure Gvavitational Waves
JPS5629952A (en) Preparation of milk drink
松木征史 et al. 4a-FD-6 Splitting of Low-lying Octupole Vibrational Strengths in Even Kr Isotopes and IBA Model.
有沢健治 31p-BE-15 Soft X-Ray Emisson Edge of Metallic Lithium
山本佳史 et al. 30p-CL-9 Concept of Collective Subspace for Large Amplitude Collective motion
本村良祐 et al. 3p-BL-5 A NEW EFFECTIVE FIELD THEORY OF THE ISING MODEL
佐藤幸三 et al. 3p-T-4 NMR-CT [I]
IKEMOTO THE JAPAN SOCIETY OF INTERNATIONAL ECONOMICS: The Fortieth Meeting (at Otaru Commercial College, July 11-12, 1981)
DE2129213A1 (en) Increasing capacity of cheese - producing plant - by using protein - enriched milk
MIZUNO et al. Thermal Analysis of Amalgam Decomposition Velocity
山村正俊 et al. 30p-EG-6 Theory of Large amplitude collective motion and its coupling with intrinsic degrees of freedom
SEKIJIMA THE JAPAN SOCIETY OF PUBLIC UTILITY ECONOMICS (KOEKI JIGYO GAKKAI)
Suzuki et al. Description and Discrimination of Speech Sounds Using State Vector and Autocorrelation Coefficients

Legal Events

Date Code Title Description
A1B A search report has been drawn up
BV The patent application has lapsed