GB738151A - Improved manufacture of cheese - Google Patents
Improved manufacture of cheeseInfo
- Publication number
- GB738151A GB738151A GB1418/51A GB141851A GB738151A GB 738151 A GB738151 A GB 738151A GB 1418/51 A GB1418/51 A GB 1418/51A GB 141851 A GB141851 A GB 141851A GB 738151 A GB738151 A GB 738151A
- Authority
- GB
- United Kingdom
- Prior art keywords
- salts
- cheese
- green
- alkali metal
- cheeses
- 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
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
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
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 the processing of cheese, particularly "semi-green" or "green" cheeses, alkali metal, alkaline earth metal or organic, acid salts of tripolyphosphoric acid, H5P3O10, or mixtures of these, are used, in proportions as low as 0.8-1.2 per cent, as flux agents. The activity of the salts may be increased by the addition of small percentages of aliphatic or aromatic amines or quaternary ammonium salts. Citric acid or alkali metal orthophosphates may be added respectively to the salts when the cheese mixture has a low or high acidity. Mixtures of the salts with alkali metal metaphosphates or pyrophosphates may also be used. In an example, 100 kg. of a mixture of cheeses, consisting mainly of semi-green cheese, having a pH of 5.5, are treated for 12 minutes at 80 DEG C. in a vacuum of 20 mms. with 1 kg. of Na4HP3O10.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT738151X | 1950-01-18 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB738151A true GB738151A (en) | 1955-10-12 |
Family
ID=11315392
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB1418/51A Expired GB738151A (en) | 1950-01-18 | 1951-01-18 | Improved manufacture of cheese |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB738151A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3502481A (en) * | 1966-05-03 | 1970-03-24 | Lever Brothers Ltd | Food spread |
-
1951
- 1951-01-18 GB GB1418/51A patent/GB738151A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3502481A (en) * | 1966-05-03 | 1970-03-24 | Lever Brothers Ltd | Food spread |
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