NZ199317A - Making cheddar cheese, curds and half of the whey cooked for 25 minutes before residual whey drained off - Google Patents
Making cheddar cheese, curds and half of the whey cooked for 25 minutes before residual whey drained offInfo
- Publication number
- NZ199317A NZ199317A NZ199317A NZ19931781A NZ199317A NZ 199317 A NZ199317 A NZ 199317A NZ 199317 A NZ199317 A NZ 199317A NZ 19931781 A NZ19931781 A NZ 19931781A NZ 199317 A NZ199317 A NZ 199317A
- Authority
- NZ
- New Zealand
- Prior art keywords
- curd
- whey
- minutes
- cheeses
- cheddar
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims description 66
- 239000005862 Whey Substances 0.000 title claims description 58
- 102000007544 Whey Proteins Human genes 0.000 title claims description 56
- 108010046377 Whey Proteins Proteins 0.000 title claims description 56
- 238000000034 method Methods 0.000 claims description 58
- 230000008569 process Effects 0.000 claims description 52
- 238000010411 cooking Methods 0.000 claims description 17
- 239000007858 starting material Substances 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000006835 compression Effects 0.000 claims description 7
- 238000007906 compression Methods 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 238000009938 salting Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 2
- 239000001569 carbon dioxide Substances 0.000 claims description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 2
- 240000002129 Malva sylvestris Species 0.000 claims 10
- 235000006770 Malva sylvestris Nutrition 0.000 claims 10
- 238000009740 moulding (composite fabrication) Methods 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 22
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 20
- 239000008101 lactose Substances 0.000 description 20
- 238000000855 fermentation Methods 0.000 description 12
- 230000004151 fermentation Effects 0.000 description 12
- 239000004310 lactic acid Substances 0.000 description 11
- 235000014655 lactic acid Nutrition 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 8
- 239000011575 calcium Substances 0.000 description 8
- 229910052791 calcium Inorganic materials 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 230000003139 buffering effect Effects 0.000 description 5
- 230000007547 defect Effects 0.000 description 5
- 229910052698 phosphorus Inorganic materials 0.000 description 5
- 239000011574 phosphorus Substances 0.000 description 5
- 238000011282 treatment Methods 0.000 description 5
- 238000009792 diffusion process Methods 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000194035 Lactococcus lactis Species 0.000 description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 2
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000019636 bitter flavor Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 101100384355 Mus musculus Ctnnbip1 gene Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 150000002597 lactoses Chemical class 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 150000003018 phosphorus compounds Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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 OR TREATMENT 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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
-
- 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 OR TREATMENT 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)
- Microbiology (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AUPE750281 | 1981-02-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NZ199317A true NZ199317A (en) | 1984-05-31 |
Family
ID=3768951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NZ199317A NZ199317A (en) | 1981-02-06 | 1981-12-18 | Making cheddar cheese, curds and half of the whey cooked for 25 minutes before residual whey drained off |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US4415594A (en, 2012) |
| CA (1) | CA1183714A (en, 2012) |
| DE (1) | DE3202321A1 (en, 2012) |
| GB (1) | GB2092426B (en, 2012) |
| IE (1) | IE52114B1 (en, 2012) |
| NZ (1) | NZ199317A (en, 2012) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2012483A (en) * | 1982-10-13 | 1984-04-19 | Commonwealth Of Australia, The | Cheese production using spectrophotometric analysis |
| SE8402346L (sv) * | 1984-04-30 | 1985-10-31 | Alfa Laval Filtration Systems | Sett vid framstellning av ostmassa ur koncentrerad mjolk |
| US4882179A (en) * | 1988-09-15 | 1989-11-21 | Wisconsin Milk Marketing Board | Method of manufacture of creamy Havarti style cheese |
| GB8823429D0 (en) * | 1988-10-05 | 1988-11-09 | Agricultural Genetics Co | Method for accelerated ripening of cheddar & related hard type cheese |
| WO2005120241A1 (en) * | 2004-06-14 | 2005-12-22 | Hee-Jae Kim | Method for preparing of processing-cheese |
| WO2006058083A2 (en) * | 2004-11-24 | 2006-06-01 | Cornell Research Foundation, Inc. | Protein and calcium fortification system for clear and opaque beverages |
| EP1928256A4 (en) * | 2005-08-30 | 2009-12-02 | Cornell Res Foundation Inc | EASY METHOD FOR THE PRODUCTION OF MOZZARELLA CHEESE |
| WO2007027953A1 (en) * | 2005-08-30 | 2007-03-08 | Cornell Research Foundation, Inc. | Uniformly moist cheese |
| FR2896125B1 (fr) * | 2006-01-18 | 2011-12-02 | Bel Fromageries | Procede de fabrication d'un fromage et fromage obtenu |
| WO2016128477A1 (en) * | 2015-02-10 | 2016-08-18 | Chr. Hansen A/S | Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant |
| EP3178329B1 (en) * | 2015-12-08 | 2024-08-14 | DSM IP Assets B.V. | Process for manufacturing of quark or sour cream, starter culture, quark or sour cream |
| WO2020056512A1 (en) * | 2018-09-19 | 2020-03-26 | Dore Michel | Apparatus and method for fusing curd |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3175915A (en) * | 1963-06-26 | 1965-03-30 | Nat Dairy Prod Corp | Manufacture of american cheese |
| US3875305A (en) * | 1973-07-16 | 1975-04-01 | Lacto Products Co Inc | Production of cheddar cheese |
-
1981
- 1981-12-18 NZ NZ199317A patent/NZ199317A/en unknown
- 1981-12-22 CA CA000393023A patent/CA1183714A/en not_active Expired
- 1981-12-23 GB GB8138828A patent/GB2092426B/en not_active Expired
- 1981-12-30 US US06/335,495 patent/US4415594A/en not_active Expired - Fee Related
- 1981-12-31 IE IE3097/81A patent/IE52114B1/en not_active IP Right Cessation
-
1982
- 1982-01-26 DE DE19823202321 patent/DE3202321A1/de active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| DE3202321C2 (en, 2012) | 1990-07-12 |
| IE52114B1 (en) | 1987-06-24 |
| GB2092426B (en) | 1984-07-18 |
| GB2092426A (en) | 1982-08-18 |
| DE3202321A1 (de) | 1982-08-26 |
| CA1183714A (en) | 1985-03-12 |
| IE813097L (en) | 1982-08-06 |
| US4415594A (en) | 1983-11-15 |
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