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GB755772A - Improvements in a method of making grated high-fat cheese - Google Patents

Improvements in a method of making grated high-fat cheese

Info

Publication number
GB755772A
GB755772A GB1335654A GB1335654A GB755772A GB 755772 A GB755772 A GB 755772A GB 1335654 A GB1335654 A GB 1335654A GB 1335654 A GB1335654 A GB 1335654A GB 755772 A GB755772 A GB 755772A
Authority
GB
United Kingdom
Prior art keywords
fat
cheese
per cent
oiling
dried
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
Application number
GB1335654A
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.)
Individual
Original Assignee
Individual
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.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to GB1335654A priority Critical patent/GB755772A/en
Publication of GB755772A publication Critical patent/GB755772A/en
Expired legal-status Critical Current

Links

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
    • A23C19/086—Cheese powder; Dried cheese preparations

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

In making grated high-fat cheese, which does not agglomerate under ordinary atmospheric conditions, dried, comminuted, high-fat cheese is mixed with dried, finely-divided, high-fat processed cheese and the mixture is tempered until its fats are stabilized, oiling-off being thus prevented. The term "high-fat" signifies that the cheeses concerned contain more than 40 per cent by weight of milk fat. Tempering may be effected at a temperature above the oiling-off point of the high-fat cheese, e.g. between 80 DEG and 200 DEG F., in air, having a relative humidity not exceeding 40 per cent. The duration of temperating may be inversely proportional to the tempering temperature and may range from 15 minutes to 54 hours. The high-fat cheese may be finely divided, dried at a temperature below its oiling-off point until it contains 10 to 15 per cent by weight of moisture and then mixed with sufficient of the finely-divided processed cheese, containing 2 to 3 per cent of moisture to give the mixture a content of 40 to 70 per cent by weight of processed cheese. The tempered mixture may be screened and packed.
GB1335654A 1954-05-07 1954-05-07 Improvements in a method of making grated high-fat cheese Expired GB755772A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1335654A GB755772A (en) 1954-05-07 1954-05-07 Improvements in a method of making grated high-fat cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1335654A GB755772A (en) 1954-05-07 1954-05-07 Improvements in a method of making grated high-fat cheese

Publications (1)

Publication Number Publication Date
GB755772A true GB755772A (en) 1956-08-29

Family

ID=10021470

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1335654A Expired GB755772A (en) 1954-05-07 1954-05-07 Improvements in a method of making grated high-fat cheese

Country Status (1)

Country Link
GB (1) GB755772A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3482999A (en) * 1966-04-22 1969-12-09 Swift & Co Process for reducing the moisture content of cheese
FR2615697A3 (en) * 1987-05-27 1988-12-02 Entremont Sa Culinary preparation of the ready-to-use type
US5626893A (en) * 1994-10-18 1997-05-06 Reddy; Malireddy S. Method of treating a divided cheese product for anticaking
EP1532863A2 (en) 1999-03-16 2005-05-25 Novozymes A/S Process for producing cheese
US7931925B2 (en) 1999-03-16 2011-04-26 Novozymes A/S Process for producing cheese
EP2737803A1 (en) * 2012-12-03 2014-06-04 Entremont Alliance Method for preparing a cheese powder, and method for preparing a cheese product by reconstitution.

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3482999A (en) * 1966-04-22 1969-12-09 Swift & Co Process for reducing the moisture content of cheese
FR2615697A3 (en) * 1987-05-27 1988-12-02 Entremont Sa Culinary preparation of the ready-to-use type
US5626893A (en) * 1994-10-18 1997-05-06 Reddy; Malireddy S. Method of treating a divided cheese product for anticaking
EP1532863A2 (en) 1999-03-16 2005-05-25 Novozymes A/S Process for producing cheese
EP1532863A3 (en) * 1999-03-16 2005-09-14 Novozymes A/S Process for producing cheese
US7931925B2 (en) 1999-03-16 2011-04-26 Novozymes A/S Process for producing cheese
EP2737803A1 (en) * 2012-12-03 2014-06-04 Entremont Alliance Method for preparing a cheese powder, and method for preparing a cheese product by reconstitution.
WO2014087058A1 (en) * 2012-12-03 2014-06-12 Entremont Alliance Process for preparing a cheese powder, and process for preparing a cheese product by reconstitution
CN105101807A (en) * 2012-12-03 2015-11-25 爱特蒙联合公司 Process for preparing a cheese powder, and process for preparing a cheese product by reconstitution

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