USRE16039E

USRE16039E - Process of prepabhxg cheese

Info

Publication number: USRE16039E
Authority: US
Publication date: 1925-04-07

Description

To all it may concern:

Reissued A r. 7, 1925. r

UNITEDSTAT'FES OFF GO'ITIBIED MEYER, OF'ST. TAUL,'HINN ESOTA.

PBOCESSOF CHEESE..-

' no Drawing. Original no. 1,502,375, am'd July 1], 1923, Serial No. 515,764, filed Jul 18, 1922. Application for reissue filed Ianui'ry 8', 1925, Serial No. 1,325,

. Be it known that I, Go'rrrnm'o MEYER, a citizen of the United States, residing at St. Paul, in the county-of Ramsey and State of Minnesota, have invented certain new and useful Improvementsm a Process ofPre paring Cheese; arid I do hereby declare the following to be a full, clear, and exact description of the invention, such as will en- 'able others skilled in the art to which it appertains to make and use the same.

In accordance with the present invention cheese: that has already. been prepared is utilized as the base and is selected accord- I ing to the flavor and nature of the cheese to be prepared. This already prepared cheese or base is comminuted and mixed with natural milk, cream or butter, which for con vcnience I denominate a milk fat contain- ?o ing product and which may previously have been pasteurized or sterilized, and heated and constantly stirred until acertain result is obtained, when the excess of milk (if there is an excess after the mixing process) is drawn off and the resultant mass-worked in a manner similar to the pulling of candy.

and when the proper consistency has been attained, the product is, acked in cans, or other suitable commercial packages for future use. This proces's'resultsin the production' of a cheese having a special and perature of approximately 125 Fahrenheit.

The mixture is maintained at this temperature for a period often to fifteen minutes, depending on the condition or texture, of the cheese, and is constantly stirred. After the mixture has been thus treated, a change commences to take place and the-product assumes a strin doughlike or elastic a pearance and w on this stage-is reached, t e excess. ofmilk, if 'an is drawn ofi and the cheeseis worked; b inpulled in a mannot similar to tafi y candy until it reaches .will not spoil or grow strong. It is to be ms P PP 1 the desired consistency. I The prepared -if placed in cans is' sterilized at a temperature of approximately 190 Fahrenheit. If placed in. other packages, it will not be necessary to sterilize theproduct.

Cheese prepared according to this process. does not change in' texture-or flavor and understood that any flavor, such as pimento, may be added according to the nature of the cheese to, be prepared.

. It should be stated that cream or butter may be substituted for, or added to, the milk, so that under certain conditions milk, cream or butter, ora mixture of any two, or all of them, may be-used according to the nature of the product to be produced, and to the condition and constituents of the cheese that is being worked.

I. vary the product employed so as to bringthe finished'cheese up to thedesircd amount of butter-fat.

That is claimed is:

.1. The process of preparing cheese which consists in adding a milk' fat containing product .to. already prepared cheese as a base, then mixing and heating the-cheese and the product added thereto until the same assumes a stringy, doughlik'e or elastic refined texture and which" will not change appearance and subsequently working the mixture until the same assumes the required consistency.

2. The process of preparing cheese which consists in adding natural milk to already prepared cheese as a base, then mixing and eating the cheese and. milk until the same assumes a stringy, dough-like or elastic appearance, then drawing olf the excess of milk, if any, and subsequently working the product until the same assumes the required consistency.

3. The process herein described. of preparing cheese which consists in comminuting already prepared cheese as a base, then adding thereto a milk fat containing product and gradually heating the mixture and 0011-. stantly stirring the same until the mixture assumes a strin condition, after which it 10 is worked until 1t acquires the proper consistenc I 4. e process herein described of preparin cheese which consists in comminuton g chance as a base, than adding natural milk thereto and gradually" g heating the mixture and constantly stirring the same until the product assumes a stringy condition, after which the excess of milk is drawn oil and the product worked by being a pulled until it acquires the proper consistency. a a

5. The herein described process of pre a'ring cheese 'Which' consists of commlnutmg already prepared cheese as a base, then adding natural milk thereto, then gradually heating the mass and constantly stirring the same until the'product assumes a stringy, dough-like or elastic condition, and working the product by pulling until it -as'sumes the proper consistency, then placing the product in cans which are sealed airtight and "sterilized,

6; The herein described paring cheese which consists in colnmlnuting already prepared cheese as a base, then adding thereto a milk fat'containing product to increase the butter-fat content and gradually heating and stirring the mixture until it assumes a stringy condition, after Which the mixture is. Worked until it acquires the proper consistency.

In witness whereof, I have hereunto set my hand at Minneapolis, Hennepin County,- ltfllnnesota, this 3rd day of anuary, 1925.

" GOTTFR'IED- MEYER.

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