GB466517A - Improvements in the method of the treatment of cheese - Google Patents

Abstract

466,517. Cheese. BURGESS, A. F. (Kraft-Phenix Cheese Corporation) Dec. 2, 1935, No. 33351. [Class 84] Cheese more especially soft cheese containing generally 40 per cent or more of moisture, such as Limburger or Camembert, is improved in flavour, texture and keeping qualities by heating for a brief period to a temperature sufficient to render the cheese capable of flowing without imparting a deleterious flavour or odour, and then promptly subjecting it to reduced pressure so as quickly to reduce the temperature and to swell the casein. In the preferred form, the cheese, preferably comminuted and mixed with an emulsifying agent preferably 1-3 per cent by weight of anhydrous sodium phosphate added in the dry state, or whole milk powder, is fed to a hopper 10 from which it passes through a chamber 11 provided with means for withdrawing samples to a cylindrical mixer 12 surrounded by a jacket 13 into which steam or hot water is introduced. Mixing is effected by a screw 19 carried by a hollow shaft 18 having nozzles 19<1> for injecting steam into the material. The outlet valve 22 of the mixer 12 is kept closed for about two minutes until the cheese is melted and mixed with the emulsifying agent, after which it is opened and the mixture is homogenized by circulation by a pump 27 through a pipe 20 and a strainer 32 and back through pipes 34, 44, 46 to chamber 11, the direct supply of steam through pipe 18 and nozzles 19<1> being cut off. Samples taken from chamber 11 are tested at frequent intervals for their pH value, sodium bicarbonate being added through hopper 10 if too acid and phosphoric acid or disodium hydrogen phosphate if not acid enough. The temperature is maintained by jacket 13, usually between 120- 200‹ F. The circulation is continued until a thin creamy consistency is produced requiring 6-7 minutes or less. A valve 67 is then opened on which a valve 48 in pipe 44 closes automatically, and the material is fed through a mixer 50 into a vacuum pan 70. Steam is injected into the material in mixer 50 through a pipe 60 to bring the temperature to 212- 245‹ F. The pan 70 is connected through a conduit 71 to a vacuum pump maintaining a vacuum, e.g. of about 18 inches, therein. After about 3-5 mins. the maximum swelling has been imparted to the casein rendering the product smooth and velvety, and the vacuum is cut off and the contents of the pan are discharged, by opening a closure plate 78 by a lever 79, into a receptacle 80 and are preferably packed immediately while hot.