USRE15648E - Process of sterilizing cheese - Google Patents

Description

Reissued July-10, I UNITED STATES para T OFFlCE.

ILIBB manswoa'rn mamas, or zsnmmn, moment, ass'rsnon 'ro rnnmx 1 CODA, 01' IIUEW YORK, N. Y., A CORPORATION OF NEW YORK.

PBOOBS Or STBBILIZING CHEESE.

no nmrm .Orlglndl Io. 1,314,141,151

April 5, 1921, Serial R0. 828,088, fled ieptemher M, 1918.

-',App1tca t1on to: annealed January 21, was. Serial no.- 818,888.

To all whom it may concern: Be it known that I, ELMER E. Emmcncn, a citizen of the United States, residing at 4 -Zeeland State of Michigan, have invented may be complete sists essentially in the new and useful Improvements in Processes of sterilizing Cheese, of which the follow,-

in is a specification. v

This invention relates to a process of sterilizing cheese and the product which is obtained thereby and has for its object the provision ofa whereby the cheese y sterilized in such a man ner that the disintegration of the cheese is prevented and a cheese mass produced of a good body and texture and very palatable.

In my previous application erial No. 303,391, filedJune 11, 1919, I have described a process for sterilizin cheese which con ollowing steps: The cheese is trimmed and ground or sliced into small particles after which it is placed in-a mixing kettle and about two per cent of sodium citrate b wei ht and a r which rature of condition small amount of water is ad ed, athe material is brought to ,a tem sealed. The containers after .and sealed, in the manner dehermeticall being fille jscribed, are then; laced in a steam retort and the temperature of the container and its cheese content is raised to about 240 F. where it is maintained for a pethe sterilizing treatment is therefore. determined b the size of the can orvpacka of cheese, e lar size containers requi a greater time or complete sterilization.

this process I have described that by adding the two per cent of sodium citrate by wei ht to thecheese mass, the constitu cuts '0' the cheese are prevented from dis-' g lsffls for example, the fats andcasein not so arate out andthis is true even when the ed container and its cheese contents is raised to a temperature of approximately 240 F.

. In my or. proce u I have describedthat: sodiumci orsodiumlactatesrethsonly' ingredients which may be added to the cheese mass and which to my knowledge will prevent the disintegration of the cheese. I ave discovered however, that there can be substituted. for the sodium citrate or the react with the cheese in the same manner,

and prevent the disintegration of the cheese. Accordingly, therefore, the present inventlon consists in the process as above outlined with the exception that, instead of adding- 2% by weight of sodium citrate or sodium lactate, I use in place of these salts approxis mately 2% .by weight of sodium phosphate.

This chemical-is added to the cheese while in the mixing kettle, as previously described, and I have found that by, the use of this chemical instead of sodium citrate, the separation of the cheese mass into its constltuents is prevented and, in fact, a cheese ob-' tained which has a good body and is very palatable. Therefore, it is m intention to claim theprocess above descri d in combi-v nation with the use of the chemical de-.

scribed, as will be vclear from the scope of the claims appended hereto.

I claim: I

. 1. Ina process of sterilizing cheese, the steps which comprise mixing approximately 98%. of the cheese with 2% ofsedium hosphate, then heating the mas to a steri izing temperature e 2. In a process of steriliziiig cheese, the steps which comprise mixing approximately 98% of cheese with approxlmately 2% of sodium phosphate, then heating the mass and while in a melted condition packing it in containers and thereafter sealing the containers and finally raising the temperature of the container and its contents to a. sterilizing temperature and maintainin this temperature for a sufiicient period 0 time to sterilize the cheese.

8. In a process of sterilizing cheese, the

steps which comprise mixing approximately 98% of cheese with a proximately 2% of sodium 11 hate, then eating themasssnd' while ihelted condition; acking'it in ,containers and fter the containers and the tmnperature of the container and its contents to a p%- imately 240 F. and maintaining this -peratm'efcrasuficimttimetosterilisethd 4. In a process of aerilizingcheese, the steps which comprise mixing approximately 98% of cheese and2% by weig t of sodium phosphate, then heating the mass and while m a melted condition it in contamer-s and thereafter sealing t e containers and finally raising the temperature of the container and its contents to a sterilizing lize the cheese.

temperature andmaintaining this temperature for a sufiicient period of time to 5. In a process of sterilizing cheese, the steps which comprise mixing approximately 98% of cheese with 2% by weight of sodiumphosphate, then heating the mas and while n a melted condition packi it in containers and thereafter sealing t e containers and finally raising the temperature of the containers and its contents to approximately.

240 F. and maintaining this tem rature for suflicient periodof time to sterilize the cheese 6. A sterilized cheese mass consisting-sub stantially of 98% cheese and 2% of sodium phosphate. I w

7. The method herein described, of treating cheese; which consists in comminuting the cheese, adding to, it a small proportion of sodium phosphate, and sterilizing the resulting mam. I 8. The process herein described of treating cheem, which co 'dis in comminuting' the cheese, melting an said cheese,

addingito said cheese a salt of orthophosphoric acid, and sterilizing the resulting mas.

9. As an article. of manufacture, cheese containing a salt of sterilized.

10. As an article :of manufacture, steriphosphoric acid and lized cheese containing tertiary sodium phos- I phate. a I v 11. As an article of manufacture, a sterilized cheese "c'o'ntaini'n sodium phosphate and hermetically scale in a can. a

12. The method of preventing disintegration of cheese when the latter is heated to a temperature abovethatat which the butter fat and caYsein would normally separate,

which consists in first comminuting the cheese, adding thereto a small percentage of sodium phosphate, heating stirring the same during said heating, the heating being continued until there is roduced a homogeneous body capable, w ile heated, of flowing to assume t e shape of a container. 1

13. The improvement in theart of steri-- hz cheese which consists in comminuting the c eese, heating and dginring said cheese, and incorporating with said cheese a percentage ofsodium phosphate in amount suflicient to prevent disintegration, and thus to prevent separation of the butter fat and casein.

7 ILIS'ORTI summer.

the mass, and