Method for manufacture of process cheese

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

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Details

99454, 426510, 426511, 426388, A23C 1900, A23C 1902

Patent

active

041121317

ABSTRACT:
A continuous, in-line, method and apparatus for cooking process cheese products. Raw material, comprises a uniform blend of cheese with appropriate additives, for introducing into a pressurized cooking zone. Steam is injected directly into the raw material in a confined region to heat and melt the raw material into a molten mass. The molten cheese mass is delivered from the cooking zone to a mixing zone where the steam is mixed with the cheese and the temperature of the molten cheese mass is equilibrated. The molten cheese is delivered from the mixing zone to a low pressure cooling zone where deaeration and cooling of the molten mass is effected via a sharp reduction in pressure.

REFERENCES:
patent: 1639828 (1927-08-01), Wheeler et al.
patent: 1796445 (1931-03-01), Doering et al.
patent: 2021899 (1935-11-01), Schneider
patent: 3704006 (1972-11-01), Grout et al.
patent: 3800985 (1974-04-01), Grout et al.

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