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GB466517A - Improvements in the method of the treatment of cheese - Google Patents

  • ️Mon May 31 1937

GB466517A - Improvements in the method of the treatment of cheese - Google Patents

Improvements in the method of the treatment of cheese

Info

Publication number
GB466517A
GB466517A GB3335135A GB3335135A GB466517A GB 466517 A GB466517 A GB 466517A GB 3335135 A GB3335135 A GB 3335135A GB 3335135 A GB3335135 A GB 3335135A GB 466517 A GB466517 A GB 466517A Authority
GB
United Kingdom
Prior art keywords
cheese
mixer
pipe
steam
vacuum
Prior art date
1935-12-02
Legal status (The legal status 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 status listed.)
Expired
Application number
GB3335135A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KRAFT PHENIX CHEESE CORP
Original Assignee
KRAFT PHENIX CHEESE CORP
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.)
1935-12-02
Filing date
1935-12-02
Publication date
1937-05-31
1935-12-02 Application filed by KRAFT PHENIX CHEESE CORP filed Critical KRAFT PHENIX CHEESE CORP
1935-12-02 Priority to GB3335135A priority Critical patent/GB466517A/en
1937-05-31 Publication of GB466517A publication Critical patent/GB466517A/en
Status Expired legal-status Critical Current

Links

  • 235000013351 cheese Nutrition 0.000 title abstract 6
  • 239000000463 material Substances 0.000 abstract 3
  • NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 abstract 2
  • UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
  • 239000002253 acid Substances 0.000 abstract 2
  • 239000005018 casein Substances 0.000 abstract 2
  • BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 2
  • 235000021240 caseins Nutrition 0.000 abstract 2
  • 239000003995 emulsifying agent Substances 0.000 abstract 2
  • 239000000796 flavoring agent Substances 0.000 abstract 2
  • 235000019634 flavors Nutrition 0.000 abstract 2
  • 229910000147 aluminium phosphate Inorganic materials 0.000 abstract 1
  • 230000002939 deleterious effect Effects 0.000 abstract 1
  • BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 abstract 1
  • 238000010438 heat treatment Methods 0.000 abstract 1
  • 239000000203 mixture Substances 0.000 abstract 1
  • 239000000843 powder Substances 0.000 abstract 1
  • 238000009877 rendering Methods 0.000 abstract 1
  • 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
  • 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
  • 239000001488 sodium phosphate Substances 0.000 abstract 1
  • 229910000162 sodium phosphate Inorganic materials 0.000 abstract 1
  • 235000008983 soft cheese Nutrition 0.000 abstract 1
  • 230000008961 swelling Effects 0.000 abstract 1
  • RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 abstract 1
  • XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
  • 235000008939 whole milk Nutrition 0.000 abstract 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts

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

466,517. Cheese. BURGESS, A. F. (Kraft-Phenix Cheese Corporation) Dec. 2, 1935, No. 33351. [Class 84] Cheese more especially soft cheese containing generally 40 per cent or more of moisture, such as Limburger or Camembert, is improved in flavour, texture and keeping qualities by heating for a brief period to a temperature sufficient to render the cheese capable of flowing without imparting a deleterious flavour or odour, and then promptly subjecting it to reduced pressure so as quickly to reduce the temperature and to swell the casein. In the preferred form, the cheese, preferably comminuted and mixed with an emulsifying agent preferably 1-3 per cent by weight of anhydrous sodium phosphate added in the dry state, or whole milk powder, is fed to a hopper 10 from which it passes through a chamber 11 provided with means for withdrawing samples to a cylindrical mixer 12 surrounded by a jacket 13 into which steam or hot water is introduced. Mixing is effected by a screw 19 carried by a hollow shaft 18 having nozzles 19<1> for injecting steam into the material. The outlet valve 22 of the mixer 12 is kept closed for about two minutes until the cheese is melted and mixed with the emulsifying agent, after which it is opened and the mixture is homogenized by circulation by a pump 27 through a pipe 20 and a strainer 32 and back through pipes 34, 44, 46 to chamber 11, the direct supply of steam through pipe 18 and nozzles 19<1> being cut off. Samples taken from chamber 11 are tested at frequent intervals for their pH value, sodium bicarbonate being added through hopper 10 if too acid and phosphoric acid or disodium hydrogen phosphate if not acid enough. The temperature is maintained by jacket 13, usually between 120- 200‹ F. The circulation is continued until a thin creamy consistency is produced requiring 6-7 minutes or less. A valve 67 is then opened on which a valve 48 in pipe 44 closes automatically, and the material is fed through a mixer 50 into a vacuum pan 70. Steam is injected into the material in mixer 50 through a pipe 60 to bring the temperature to 212- 245‹ F. The pan 70 is connected through a conduit 71 to a vacuum pump maintaining a vacuum, e.g. of about 18 inches, therein. After about 3-5 mins. the maximum swelling has been imparted to the casein rendering the product smooth and velvety, and the vacuum is cut off and the contents of the pan are discharged, by opening a closure plate 78 by a lever 79, into a receptacle 80 and are preferably packed immediately while hot.

GB3335135A 1935-12-02 1935-12-02 Improvements in the method of the treatment of cheese Expired GB466517A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3335135A GB466517A (en) 1935-12-02 1935-12-02 Improvements in the method of the treatment of cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3335135A GB466517A (en) 1935-12-02 1935-12-02 Improvements in the method of the treatment of cheese

Publications (1)

Publication Number Publication Date
GB466517A true GB466517A (en) 1937-05-31

Family

ID=10351813

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3335135A Expired GB466517A (en) 1935-12-02 1935-12-02 Improvements in the method of the treatment of cheese

Country Status (1)

Country Link
GB (1) GB466517A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2612556A1 (en) * 2010-09-02 2013-07-10 Sanji Matsui Process for producing cheese without fermentation or ripening

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2612556A1 (en) * 2010-09-02 2013-07-10 Sanji Matsui Process for producing cheese without fermentation or ripening
EP2612556A4 (en) * 2010-09-02 2014-06-11 Sanji Matsui Process for producing cheese without fermentation or ripening

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