BE1016214A3 - METHOD FOR FORMING CHEESE AND FORMED CHEESE. - Google Patents

METHOD FOR FORMING CHEESE AND FORMED CHEESE. Download PDF

Info

Publication number
BE1016214A3
BE1016214A3 BE200400470A BE200400470A BE1016214A3 BE 1016214 A3 BE1016214 A3 BE 1016214A3 BE 200400470 A BE200400470 A BE 200400470A BE 200400470 A BE200400470 A BE 200400470A BE 1016214 A3 BE1016214 A3 BE 1016214A3
Authority
BE
Belgium
Prior art keywords
cheese
particles
cheese particles
confluence
mixed
Prior art date
Application number
BE200400470A
Other languages
Dutch (nl)
Inventor
Johannes Antonius Penders
Herman Frank Burghout
Original Assignee
Campina Bv
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 Campina Bv filed Critical Campina Bv
Application granted granted Critical
Publication of BE1016214A3 publication Critical patent/BE1016214A3/en

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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 THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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 THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/20—Compacting shredded or ground cheese other than curd or small cheese pieces without 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

De uitvinding heeft betrekking op een werkwijze voor het vormen van kaas waarin men gerijpte kaas in deeltjes verdeeld, de kaasdeeltjes samenbrengt tot een voorafbepaalde ruimtelijke vorm en de aldus verkregen vorm onder druk brengt om samenvloei van de kaasdeeljtjes te bewerkstelligen, welke werkwijze wordt gekenmerkt, doordat de kaasdeeltjes worden vermengd met een hechtingsinitiator om de samenvloei van de kaasdeeltjes te bevorderen. De hechtingsinitiatoren kunnen zijn gekozen uit zuivel gerelateerde stoffen zoals stremsel, micellaire caseïne, melkcalcium en mengsels daarvan. Doelmatig wordt de werkwijze uitgevoerd zodanig dat voorafgaand aan het samenbrengen de kaasdeeltjes zijn ingesteld op een temperatuur tussen 2-42 graden C. Bij voorkeur is de temperatuur 8-14 C. In het bijzonder worden de kaasdeeltjes vermengd met smaakmaterialen, met voorkeur bewerkte vruchten gekozen uit gedroogde en eventueel van een pit ontdane vruchten zoals dadels, rozijnen, aardbeien, abrikozen, tomaten, pruimen, appels en peren of mengsel van twee of meer van deze materialen.The invention relates to a method for forming cheese in which ripened cheese is divided into particles, the cheese particles are brought together to a predetermined spatial form and the pressure thus obtained is brought under pressure to effect confluence of the cheese particles, which method is characterized in that the cheese particles are mixed with an adhesion initiator to promote the confluence of the cheese particles. The adhesion initiators can be selected from dairy related substances such as rennet, micellar casein, milk calcium and mixtures thereof. The method is expediently carried out in such a way that the cheese particles are set to a temperature between 2 and 42 degrees C prior to assembly. The temperature is preferably 8 to 14 C. In particular, the cheese particles mixed with flavor materials, preferably processed fruits, are selected. dried and optionally pitted fruits such as dates, raisins, strawberries, apricots, tomatoes, plums, apples and pears or a mixture of two or more of these materials.

BE200400470A 2003-10-13 2004-09-24 METHOD FOR FORMING CHEESE AND FORMED CHEESE. BE1016214A3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL1024528A NL1024528C2 (en) 2003-10-13 2003-10-13 Method for forming cheese and shaped cheese.

Publications (1)

Publication Number Publication Date
BE1016214A3 true BE1016214A3 (en) 2006-05-02

Family

ID=34511322

Family Applications (1)

Application Number Title Priority Date Filing Date
BE200400470A BE1016214A3 (en) 2003-10-13 2004-09-24 METHOD FOR FORMING CHEESE AND FORMED CHEESE.

Country Status (3)

Country Link
BE (1) BE1016214A3 (en)
DE (1) DE102004049709B4 (en)
NL (1) NL1024528C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202008007416U1 (en) * 2008-05-23 2008-08-07 Zott Gmbh & Co. Kg Cheese-containing foods
DE102013104289B4 (en) * 2013-04-26 2021-03-18 Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V. Process for the production of a spreadable or firm cheese and of solid to liquid, structure-modified cheese products based on a conventional solid and / or soft cheese

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2401320A (en) * 1943-05-03 1946-06-04 George P Sanders Method of treating cheese
FR1301381A (en) * 1961-07-04 1962-08-17 Process for the manufacture of a compressed product for cheese soup
FR1445092A (en) * 1965-08-11 1966-07-08 Composition of cheese, fish, crustaceans, molluscs
GB1280999A (en) * 1968-11-22 1972-07-12 Herbert John Palmer Improvements in or relating to the production of natural cheese products
DE2406813A1 (en) * 1974-02-13 1975-08-21 Kraft Gmbh METHOD FOR PRODUCING CUTTABLE CHEESE FROM CHEESE CUTS
IT9042537A1 (en) * 1990-11-05 1992-05-06 Gino Catellani PROCEDURE FOR PREPARING FLAVORED HARD PASTA CHEESE AND PRODUCT SO OBTAINED
CH681845A5 (en) * 1990-12-07 1993-06-15 Johannes Minder Novel non-processed cheese product - comprises moulded, blend or additive-contg. compressed cheese particles
US6090417A (en) * 1999-03-24 2000-07-18 Kraft Foods, Inc. Nutritional fortification of natural cheese and method of making
US6326038B1 (en) * 2000-03-27 2001-12-04 Kraft Foods, Inc. Calcium fortification of cheese
US7108876B2 (en) * 2001-01-25 2006-09-19 Nutricepts, Inc. Shaped cheese reconstruction with transglutaminase

Also Published As

Publication number Publication date
DE102004049709B4 (en) 2016-03-10
NL1024528C2 (en) 2005-04-14
DE102004049709A1 (en) 2005-05-25

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Effective date: 20200930