Patent GB-473833-A (GB)
Title: Improvements in or relating to the preparation of curd for the manufacture of pasteurized cheese, the preparation of pasteurized cheese, and the curd and pasteurized cheese resulting therefrom
IPC: A23C19/082
Filed: 1936-02-13
Abstract: Cured curd is prepared by setting milk to cause curdling, draining whey from the curd, "Cheddaring" or matting the curd by allowing the small particles of curd substantially free from whey to settle or cement themselves into a compact mass and permitting bacterial action in the curd to continue without addition of common salt until the curd has developed a creamy texture, e.g. by holding it for 3-10 days at 50-70 DEG  F.  The acidity of the product may be reduced, e.g. to pH 5,4 to 5,6, by adding trisodium phosphate or other neutralizing salt.  The treated curd may be blended with matured cheese, e.g. if the cheese is six or seven months old 60 per cent but, if a year or a year and a half old and more highly flavoured, about 40 per cent of it is used. After milling the mixture, common salt, water and 0,5 to 1 per cent of an emulsifying salt such as sodium, potassium or other alkaline citrate are added.  The neutralizing salt may next be added and the mixture heated with agitation to effect pasteurization to 130-150 DEG  F. in a kettle surrounded by a jacket through which steam or hot water is passed, the kettle having a cover to prevent undue loss of moisture from the product and rotary paddles for effecting agitation.  Water may be added during or after the heating to obtain the desired consistency in the product.  After heating for 15-30 mms., the fluid mass is fed to containers lined with sheet material which is moisture-proof and will stick to the cheese and not to the container walls, or it may be wrapped in metal foil by feeding it to moulds lined with the foil.  In another form, the mixture of cheese and curd after comminuting is subjected to the direct action of steam to bring it to a viscous or liquid condition without causing separation of the fat and casein, the mixture being fed in finely divided form continuously into the path of jets of steam, or multiple jets of steam are injected into a body of the mixture.  The product is raised to a temperature of about 145 DEG  F.  In a further form, the pasteurization is effected by forcing the mixture rapidly and continuously through a chamber when it contacts for a short time with heat radiating means, e.g. tubes through which hot water at 150-170 DEG  F. is passed, the mixture being raised to 140-145 DEG  F. Steam may be supplied directly to within the chamber, the amount being controlled to prevent the moisture content in the product exceeding 40 per cent by weight.  The mixture of cheese and curd may first be emulsified at a low temperature preferably 95-105 DEG  F. prior to the pasteurization.ALSO:A mixture of curd, which has been cured so as to develop a creamy texture, and matured cheese, together with common salt, water and an emulsifying salt, is pasteurized by heating with agitation to 130-150 DEG  F. for 15-30 mins. in a kettle surrounded by a jacket through which steam or hot water is passed, the kettle having a cover to prevent undue loss of moisture from the product and rotary paddles for effecting agitation.  In another form, the mixture of cheese and curd is, after comminuting it, subjected to the direct action of steam to bring it to a viscous or liquid condition without causing separation of the fat and casein, the mixture being fed in finely divided form continuously into the path of jets of steam, or multiple jets of steam are injected into a body of the mixture the temperature of which is raised to about 145 DEG  F.  In a further form, the pasteurization is effected by forcing the mixture rapidly and continuously through a chamber where it contacts for a short time with heat radiating means, e.g. tubes through which hot water at 150-170 DEG  F. is passed, the mixture being raised to 140-145 DEG F.  Steam may be supplied to within the chamber, the amount being controlled to prevent the moisture content of the product exceeding 40 per cent by weight.