GB1251654A - - Google Patents
Info
- Publication number
- GB1251654A GB1251654A GB3201368A GB1251654DA GB1251654A GB 1251654 A GB1251654 A GB 1251654A GB 3201368 A GB3201368 A GB 3201368A GB 1251654D A GB1251654D A GB 1251654DA GB 1251654 A GB1251654 A GB 1251654A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cheese
- milk
- culture
- curd
- flavoured
- 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
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0325—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria
-
- 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
-
- 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)
- Mycology (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
1,251,654. Cheese UNILEVER Ltd. 3 July, 1969 [4 July, 1968], No. 32013/68. Heading A2B. A process for preparing cheese comprises the steps of incubating milk (e.g. pasteurised cows' or buffaloes' milk) with a bacterial cheese starter culture for at least one hour and with a culture containing yeast Candida lipolytica cells for at least 12 hours and contacting the cultured milk with a milk clotting protease (e.g. rennet) to form a flavoured curd. The cheese starter culture or the Candida lipolytica cells culture may be added first to the milk or the two cultures may be added together. The cheese starter culture may be an Emmental or Cheddar cheese starter, the former e.g. comprising lactobacilli and streptococci cells. The flavoured curd may be mixed with a bland curd and a melting salt composition before or during a melting step in the making of a processed cheese. The melting salt composition may comprise sodium chloride and citrate, monosodium glutamate and citric and sorbic acids.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3201368 | 1968-07-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1251654A true GB1251654A (en) | 1971-10-27 |
Family
ID=10331735
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3201368A Expired GB1251654A (en) | 1968-07-04 | 1968-07-04 |
Country Status (11)
| Country | Link |
|---|---|
| AT (1) | AT288834B (en) |
| BE (1) | BE735496A (en) |
| BR (1) | BR6910392D0 (en) |
| DE (1) | DE1932742A1 (en) |
| ES (1) | ES369031A1 (en) |
| FR (1) | FR2012301B1 (en) |
| GB (1) | GB1251654A (en) |
| IE (1) | IE33380B1 (en) |
| NL (1) | NL6910198A (en) |
| SE (1) | SE356878B (en) |
| ZA (1) | ZA694700B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53116315A (en) * | 1977-03-17 | 1978-10-11 | Ueno Seiyaku Oyo Kenkyujo Kk | Powder or granular containing improved sorbinic acid |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2560182A (en) * | 1948-01-19 | 1951-07-10 | Iowa State College Res Found | Preparation of blue-veined cheese |
-
1968
- 1968-07-04 GB GB3201368A patent/GB1251654A/en not_active Expired
-
1969
- 1969-06-27 DE DE19691932742 patent/DE1932742A1/en active Pending
- 1969-06-30 IE IE885/69A patent/IE33380B1/en unknown
- 1969-07-01 BE BE735496D patent/BE735496A/xx unknown
- 1969-07-01 AT AT627469A patent/AT288834B/en not_active IP Right Cessation
- 1969-07-02 ZA ZA694700A patent/ZA694700B/en unknown
- 1969-07-02 ES ES369031A patent/ES369031A1/en not_active Expired
- 1969-07-03 NL NL6910198A patent/NL6910198A/xx unknown
- 1969-07-03 BR BR210392/69A patent/BR6910392D0/en unknown
- 1969-07-03 FR FR6922617A patent/FR2012301B1/fr not_active Expired
- 1969-07-04 SE SE09523/69A patent/SE356878B/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FR2012301A1 (en) | 1970-03-20 |
| IE33380L (en) | 1970-01-04 |
| FR2012301B1 (en) | 1974-08-09 |
| ZA694700B (en) | 1971-02-24 |
| IE33380B1 (en) | 1974-06-12 |
| SE356878B (en) | 1973-06-12 |
| NL6910198A (en) | 1970-01-06 |
| DE1932742A1 (en) | 1970-01-08 |
| BE735496A (en) | 1970-01-02 |
| AT288834B (en) | 1971-03-25 |
| ES369031A1 (en) | 1971-04-01 |
| BR6910392D0 (en) | 1973-02-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PLNP | Patent lapsed through nonpayment of renewal fees |