GB715500A - Process for making cheese of the cheddar type - Google Patents
Process for making cheese of the cheddar typeInfo
- Publication number
- GB715500A GB715500A GB2484/52A GB248452A GB715500A GB 715500 A GB715500 A GB 715500A GB 2484/52 A GB2484/52 A GB 2484/52A GB 248452 A GB248452 A GB 248452A GB 715500 A GB715500 A GB 715500A
- Authority
- GB
- United Kingdom
- Prior art keywords
- curd
- whey
- temperature
- cheese
- tray
- 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
- 239000005862 Whey Substances 0.000 abstract 4
- 102000007544 Whey Proteins Human genes 0.000 abstract 4
- 108010046377 Whey Proteins Proteins 0.000 abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000012267 brine Substances 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
- 238000013019 agitation Methods 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 230000007423 decrease Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000002655 kraft paper Substances 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000011780 sodium chloride 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
- A23C19/064—Salting
-
- 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
- A23C19/072—Cheddar type or similar hard cheeses without eyes
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
715,500. Cheese. KRAFT FOODS CO. Jan. 30, 1952, No. 2484/52. Class 84 In a process for making cheese of the cheddar type including setting, cutting and cooking the curd and draining the whey from the curd, the drained curd, while in the form of discrete particles, is bathed under agitation in an aqueous solution of sodium chloride having a concentration and temperature selected in accordance with. the principle that increased concentration and temperature decreases the moisture content of the drained curd which, at the conclusion of the bath is separated from the brine, placed in forms and cured. Preferably the bath contains 4-15 per cent salt by weight and is maintained at a temperature between 85-135‹ F. As shown the usual steps including cooking are carried out in a cheese making vat until the whey acidity (reckoned as lactic acid equivalent) is about .16 to .22, preferably .18 per cent, and the curd is firm when the mixture is transferred to an inwardly sloping tray 18 on a curved table and is mixed by a rotating mixer 19 travelling back and forth longitudinally of the tray, the whey draining to a sump 20 whence it is pumped away and the temperature of the curd preferably being maintained between 90 and 105‹ F. by heating jacket (26, not shown) beneath the tray. When the acidity of the whey is .21 to .30 pumping is stopped and a sufficient amount of brine preheated to the desired temperature to cover the layer of curd is admitted to the table and which remains for a minimum period of 2 to 5 minutes during which time the curd is stirred and after which it may then be packed into hoops, dried, enclosed in a wrapper or paraffined and cured.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2484/52A GB715500A (en) | 1951-04-18 | 1952-01-30 | Process for making cheese of the cheddar type |
| DEK13095A DE937388C (en) | 1951-04-18 | 1952-02-06 | Process and device for the production of cheddar cheese |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US937388XA | 1951-04-18 | 1951-04-18 | |
| GB2484/52A GB715500A (en) | 1951-04-18 | 1952-01-30 | Process for making cheese of the cheddar type |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB715500A true GB715500A (en) | 1954-09-15 |
Family
ID=41686740
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2484/52A Expired GB715500A (en) | 1951-04-18 | 1952-01-30 | Process for making cheese of the cheddar type |
Country Status (2)
| Country | Link |
|---|---|
| DE (1) | DE937388C (en) |
| GB (1) | GB715500A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017178095A1 (en) * | 2016-04-14 | 2017-10-19 | Gea Tds Gmbh | Method and system for the forced discharge of press whey from a cheese press |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL147877B1 (en) * | 1986-09-18 | 1989-08-31 | Method of salting cheeses and apparatus therefor |
-
1952
- 1952-01-30 GB GB2484/52A patent/GB715500A/en not_active Expired
- 1952-02-06 DE DEK13095A patent/DE937388C/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017178095A1 (en) * | 2016-04-14 | 2017-10-19 | Gea Tds Gmbh | Method and system for the forced discharge of press whey from a cheese press |
Also Published As
| Publication number | Publication date |
|---|---|
| DE937388C (en) | 1956-01-05 |
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