GB1334688A - Method for cheese curd products - Google Patents
Method for cheese curd productsInfo
- Publication number
- GB1334688A GB1334688A GB1334688DA GB1334688A GB 1334688 A GB1334688 A GB 1334688A GB 1334688D A GB1334688D A GB 1334688DA GB 1334688 A GB1334688 A GB 1334688A
- Authority
- GB
- United Kingdom
- Prior art keywords
- curd
- medium
- firmness
- acidifying
- cheese
- Prior art date
- 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
Links
- 235000013351 cheese Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 3
- 239000005862 Whey Substances 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 abstract 2
- 230000003750 conditioning effect Effects 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 239000002245 particle Substances 0.000 abstract 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 abstract 1
- 241000194035 Lactococcus lactis Species 0.000 abstract 1
- 102000014171 Milk Proteins Human genes 0.000 abstract 1
- 108010011756 Milk Proteins Proteins 0.000 abstract 1
- 235000014897 Streptococcus lactis Nutrition 0.000 abstract 1
- 235000011037 adipic acid Nutrition 0.000 abstract 1
- 239000001361 adipic acid Substances 0.000 abstract 1
- 235000012209 glucono delta-lactone Nutrition 0.000 abstract 1
- 239000000182 glucono-delta-lactone Substances 0.000 abstract 1
- 229960003681 gluconolactone Drugs 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000021239 milk protein Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 239000007787 solid Substances 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
- A23C19/02—Making cheese curd
- A23C19/045—Coagulation of milk without rennet or rennet substitutes
-
- 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
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
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
1334688 Cheese curd N WADDLETON 26 Oct 1970 50660/70 Heading A2B A method of preparing a cheese curd product (e.g. cottage cheese) comprises acidifying a medium containing milk protein solids to form a curd, dividing the curd into particles, heat conditioning the particles whilst in contact with a liquid medium, in an unmatted state to a firmness which is less than 35% of the final curd firmness required in the product, separating at least a major part of the medium from the curd, heating the curd with water at at least 120F in one or more steps to increase the firmness and draining the water. The resultant curd may be mixed with hot creaming mixture having a temperature of at least 160‹F, packaged, pasteurised and cooled. The medium (e.g. whole milk or skim milk which may be concentrated or fortified) may be heated to pasteurise or denature proteins prior to acidifying. The heat conditioning may be done using steam to heat a mixture of curd and whey orby adding hot water to curd from -which part or substantially all of the whey has been removed. The acidifying may be performed using Streptococcus lactis, lactic, hydrochloric citric, malic, furmaric or adipic acid or glucono-delta-lactone.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB5066070 | 1970-10-26 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1334688A true GB1334688A (en) | 1973-10-24 |
Family
ID=10456844
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1334688D Expired GB1334688A (en) | 1970-10-26 | 1970-10-26 | Method for cheese curd products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1334688A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1991000690A1 (en) * | 1989-07-13 | 1991-01-24 | Md Foods A.M.B.A. | A process for continuous production of cottage cheese from ultrafiltered milk |
| WO2002100182A1 (en) * | 2001-06-11 | 2002-12-19 | Margarita Antufjeva | Method of preparing cottage cheese and cottage cheese prepared thereby |
| CN115251165A (en) * | 2022-08-02 | 2022-11-01 | 华南理工大学 | Preparation method of cheese fermented in long-term maturation mode |
-
1970
- 1970-10-26 GB GB1334688D patent/GB1334688A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1991000690A1 (en) * | 1989-07-13 | 1991-01-24 | Md Foods A.M.B.A. | A process for continuous production of cottage cheese from ultrafiltered milk |
| WO2002100182A1 (en) * | 2001-06-11 | 2002-12-19 | Margarita Antufjeva | Method of preparing cottage cheese and cottage cheese prepared thereby |
| CN115251165A (en) * | 2022-08-02 | 2022-11-01 | 华南理工大学 | Preparation method of cheese fermented in long-term maturation mode |
| CN115251165B (en) * | 2022-08-02 | 2023-06-06 | 华南理工大学 | A kind of cheese preparation method of long-time maturing and fermenting |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PCNP | Patent ceased through non-payment of renewal fee |