GB692055A - Improved manufacture of natural cheese with an edible rind - Google Patents
Improved manufacture of natural cheese with an edible rindInfo
- Publication number
- GB692055A GB692055A GB31607/50A GB3160750A GB692055A GB 692055 A GB692055 A GB 692055A GB 31607/50 A GB31607/50 A GB 31607/50A GB 3160750 A GB3160750 A GB 3160750A GB 692055 A GB692055 A GB 692055A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cheese
- salts
- foils
- rind
- edible
- 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 7
- 241000283690 Bos taurus Species 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 150000003839 salts Chemical class 0.000 abstract 3
- 239000011888 foil Substances 0.000 abstract 2
- 239000000243 solution Substances 0.000 abstract 2
- 230000001954 sterilising effect Effects 0.000 abstract 2
- 229910019142 PO4 Inorganic materials 0.000 abstract 1
- 239000005030 aluminium foil Substances 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 150000001860 citric acid derivatives Chemical class 0.000 abstract 1
- -1 for example Chemical class 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000021317 phosphate Nutrition 0.000 abstract 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 abstract 1
- 235000014059 processed cheese Nutrition 0.000 abstract 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 abstract 1
- 229940048086 sodium pyrophosphate Drugs 0.000 abstract 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 abstract 1
- 239000001577 tetrasodium phosphonato phosphate Substances 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
- A23C19/081—Surface melting
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
Natural cheese is provided with an edible rind by converting its surface into processed cheese by treating with the so-called processing or rectifying salts, for example, citrates or polymeric phosphates. The cheese may be immersed in solutions of the processing or rectifying salts or the cheese or the inside surface of the foils in which it is packed is provided with a layer of the said salts. The treatment may be effected in heat or else followed by a heating up to pasteurizing or sterilizing temperature. The cheese when in air-tight foils may be heated to pasteurizing or sterilizing temperature. In an example cheddar cheese is made in loaves of 5 kilogrammes, cylindrical in shape, salted as usual and after draining for two days immersed in a 20 per cent aqueous solution of sodium pyrophosphate at 90 DEG C, in which solution the cheese is left for three minutes, removed and at once packed in air-tight varnished aluminium foils, and then subjected to the usual maturing for several months.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE296642X | 1949-12-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB692055A true GB692055A (en) | 1953-05-27 |
Family
ID=6602354
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB31607/50A Expired GB692055A (en) | 1949-12-30 | 1950-12-29 | Improved manufacture of natural cheese with an edible rind |
Country Status (2)
| Country | Link |
|---|---|
| CH (1) | CH296642A (en) |
| GB (1) | GB692055A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2872324A (en) * | 1953-01-22 | 1959-02-03 | Locatelli Ercole | Molten cheese, containing filaments of green organic substances, and a process for its production |
-
1950
- 1950-12-28 CH CH296642D patent/CH296642A/en unknown
- 1950-12-29 GB GB31607/50A patent/GB692055A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2872324A (en) * | 1953-01-22 | 1959-02-03 | Locatelli Ercole | Molten cheese, containing filaments of green organic substances, and a process for its production |
Also Published As
| Publication number | Publication date |
|---|---|
| CH296642A (en) | 1954-02-28 |
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