DE946681C - Process for the production of spreadable natural cheese - Google Patents
Process for the production of spreadable natural cheeseInfo
- Publication number
- DE946681C DE946681C DESCH13185A DESC013185A DE946681C DE 946681 C DE946681 C DE 946681C DE SCH13185 A DESCH13185 A DE SCH13185A DE SC013185 A DESC013185 A DE SC013185A DE 946681 C DE946681 C DE 946681C
- Authority
- DE
- Germany
- Prior art keywords
- cheese
- spreadable
- natural cheese
- production
- natural
- 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 claims description 23
- 238000000034 method Methods 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 230000008961 swelling Effects 0.000 claims 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 101100284769 Drosophila melanogaster hemo gene Proteins 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000005586 carbonic acid group Chemical group 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Description
Verfahren zur Herstellung von streichfähigem Naturkäse Die Erfindung betrifft ein Verfahren zur Herstellung von streichfähigem, in kleine Packungen abfüllbarem Käse durch mechanisches Zerkleinern von Naturkäse.Method for the production of spreadable natural cheese The invention relates to a method for the production of spreadable cheese which can be filled into small packs by mechanical grinding of natural cheese.
Ein solches Verfahren ist bereits bekannt. Bei diesem bekannten Verfahren wird der Naturkäse unter Vakuum zerkleinert und zu einer homogenen Masse geformt. Dieses Verfahren hat aber den Nachteil, daß durch die Vakuumanwendung dem Käse die dann aus dem Gärungsproze,B noch enthaltener. Kohlensäurereste entzogen werden. Dies hat zur Folge, daB der so behandelte Käse sich anomal im Geschmack entwickelt. Außerdem erfordert die Vakuumanwendung eine komplizierte Apparatur zur Zerkleinerung und Homogenisierung der Käsemasse.Such a method is already known. In this known method the natural cheese is crushed under vacuum and formed into a homogeneous mass. This method has the disadvantage that the cheese by the application of vacuum then from the fermentation process, B still contained. Carbonic acid residues are removed. As a result, the cheese treated in this way develops an abnormal taste. In addition, the application of vacuum requires a complicated apparatus for comminution and homogenization of the cheese mass.
Gemäß der Erfindung werden diese Nachteile dadurch vermieden, daB die Zerkleinerung des Käses in Kohlendioxyd-Atmosphäre und das an-'schließende Abfüllen vorzugsweise unter sterilen Bedingungen erfolgt. Es ist zwar bereits bekannt, urizerkleinerten Naturkäse @in Kohlendioxyd zu lagern und zum Reifen zu bringen, doch unterscheidet sich ein derart hergestellter Käse kaum vom .gewöhnlichen Naturkäse, insbesondere wird auf diese bekannte Weise kein streichfähiger, in kleine Packungen abfüllbarer Naturkäse erhalten.According to the invention, these disadvantages are avoided in that the grinding of the cheese in a carbon dioxide atmosphere and the subsequent filling preferably takes place under sterile conditions. True, it is already known to be crushed Storing natural cheese @ in carbon dioxide and making it ripen makes a difference a cheese made in this way can hardly be found from ordinary natural cheese, in particular, in this known way, no spreadable, in small packs get fillable natural cheese.
Das erfindungsgemäße Verfahren sei beispielsweise näher erläutert.The method according to the invention will be explained in more detail, for example.
Nach einer V orzerkleinerung kommt der Käse in einen Emullgierbottich, der zunächst evakuiert wird; dann wird Kohlensäure eingelassen und nochmals evakuiert. Bei einem zweiten Einlassen von Kohlensäure befindet ,sich dann der Naturkäse in einer luftdichten Kohlensäureatmosphäre. Nun beginnt der eigentliche Hämo:genis.ierungspro@zeß, der mit. allen Typen von 11-omogenisiervorrichtungen durchgeführt werden kann. Dieser Homogenisierungsprozeß findet unter Kohlensäureatmos,phäre statt; er kann auch unter Zufügung von sterilisieroem Wasser erfolgen. Wenn die gewünschte Konsistenz erreicht ist, wird die Käsemasse mechanisch oder unter I,,ohlensäuredruck in geschlossene Abfüllmaschinen gepreßt und von dort mit den üblichen Maschinen in -Aluminium- oder Kunststoff Folien abgefüllt. Der Verschluiß erfolgt in bekannter Weise durch Heißversiegeln. Die Abfüllung erfolgt entweder in schimmelporenfreier Luft oder unter Kohlensä ureatmosphäre. Hat der Käse nach einige Kohlensäureblasen in sich, so lösen diese sich bei der Lagerung im Wasser dieses Streichleäses, so daß man am Schluß ein vollständig blasenfreies Produkt erhält.After pre-shredding, the cheese is placed in an emulsifying vat, which is first evacuated; then carbonic acid is let in and evacuated again. With a second carbonation, the natural cheese is then in an airtight carbon dioxide atmosphere. Now the real hemo begins: genis.ierungspro@prozess, the one with. all types of 11-omogenizing devices can be carried out. This The homogenization process takes place under carbonic acid atmosphere; he can also take Sterilizing water is added. When it reaches the desired consistency is, the cheese mass is mechanically or under hydrochloric acid pressure in closed Filling machines pressed and from there with the usual machines in -aluminium- or Bottled plastic foils. The closure takes place in a known manner by heat sealing. The filling takes place either in air free of mold pores or in a carbonic acid atmosphere. If the cheese has a few carbonic acid bubbles in it, these will dissolve during the Storage in the water of this streichleäses, so that at the end you get a completely bubble-free Product received.
Eine besondere Ausführungsform des Verfahrens besteht darin, daß man die nachträglichen Infektionen an der Oberfläche- des Käses durch Oberflächenpasteurisierung der abgepackten Stücke erzielt. Dies kann dadurch erfolgen, daß man den Käse kurz in strömenden Dampf legt oder d.aß man ihn über geheizte Metallplatten schiebt. Die Streichfähigkeit wird durch mechanische Zerkleinerung und Emulgierung sowie durch Wasserzusatz erreicht. Es ist natürlich möglich, durch Einstellurig des pH-Wertes oder durch Zusatz von eiweißquellenden Salzen die Wasseraufnahmefähigkeit des Käses zu variieren. Alle Maßnahmen müssen aber so abgestimmt sein, daß der Geschmack des Naturkäses vollständig erhalten bleibt.A particular embodiment of the process consists in that one the subsequent infections on the surface of the cheese due to surface pasteurization of the packaged pieces. This can be done by making the cheese short placed in flowing steam or that one pushed it over heated metal plates. The spreadability is through mechanical crushing and emulsification as well achieved by adding water. It is of course possible to adjust the pH or the water absorption capacity of the cheese by adding protein-swelling salts to vary. However, all measures must be coordinated in such a way that the taste of the Natural cheese is completely preserved.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DESCH13185A DE946681C (en) | 1953-08-04 | 1953-08-04 | Process for the production of spreadable natural cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DESCH13185A DE946681C (en) | 1953-08-04 | 1953-08-04 | Process for the production of spreadable natural cheese |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE946681C true DE946681C (en) | 1956-08-02 |
Family
ID=7426942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DESCH13185A Expired DE946681C (en) | 1953-08-04 | 1953-08-04 | Process for the production of spreadable natural cheese |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE946681C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999059419A1 (en) * | 1998-05-19 | 1999-11-25 | Fromageries Bel | Method for making novel cheese products by processing an initial material |
| FR2900029A1 (en) * | 2006-04-25 | 2007-10-26 | Fromageries Bel Sa | Flavoring of cheese by treating an initial cheese base, comprises heat and mechanical treatments of the cheese for limited dismantling of protein network, cooling for a restructuring of the network and formatting of the obtained product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE489408C (en) * | 1925-01-06 | 1930-01-16 | Swift & Co | Process for making emulsified cheese |
| DE513666C (en) * | 1930-12-01 | Swift & Co | Process for making emulsified cheese | |
| US2009238A (en) * | 1931-04-21 | 1935-07-23 | Swift & Co | Low temperature emulsification of cheese |
-
1953
- 1953-08-04 DE DESCH13185A patent/DE946681C/en not_active Expired
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE513666C (en) * | 1930-12-01 | Swift & Co | Process for making emulsified cheese | |
| DE489408C (en) * | 1925-01-06 | 1930-01-16 | Swift & Co | Process for making emulsified cheese |
| US2009238A (en) * | 1931-04-21 | 1935-07-23 | Swift & Co | Low temperature emulsification of cheese |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999059419A1 (en) * | 1998-05-19 | 1999-11-25 | Fromageries Bel | Method for making novel cheese products by processing an initial material |
| FR2778821A1 (en) * | 1998-05-19 | 1999-11-26 | Bel Fromageries | Preparation of cheese-based food article |
| FR2900029A1 (en) * | 2006-04-25 | 2007-10-26 | Fromageries Bel Sa | Flavoring of cheese by treating an initial cheese base, comprises heat and mechanical treatments of the cheese for limited dismantling of protein network, cooling for a restructuring of the network and formatting of the obtained product |
| WO2007125192A1 (en) * | 2006-04-25 | 2007-11-08 | Fromageries Bel | Method for flavouring cheese products |
| US8722118B2 (en) | 2006-04-25 | 2014-05-13 | Fromageries Bel | Method for flavoring cheese products |
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