Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1983-07-27
1986-02-04
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
99459, 99465, 425 84, 426515, A23C 1905
Patent
active
045685541
ABSTRACT:
Soft paste cheese is formed by mixing curd forming additives from burettes with milk flowing in a funnel and directing the resulting curd forming milk mixture into a basin-like receptacle in which a mold block made up of an array of vertically elongated perforated molds of substantially uniform and unobstructed cross section have been placed to fill the receptacle and the molds and, after curds and whey have formed and stratified, removing the whey and lifting the molds as a group onto a draining plate, placing inverted molds of like cross section over the molds and turning the mold assembly to turn the cheese therein for further draining and removing the cheese from the molds.
REFERENCES:
patent: 31834 (1861-03-01), Stone
patent: 254294 (1882-02-01), Engi
patent: 2494637 (1950-01-01), Stine
patent: 2917827 (1959-12-01), Lankford
patent: 3221407 (1965-12-01), Jagoueix
patent: 3295205 (1967-01-01), Sjoholm
patent: 3645751 (1972-02-01), Wakeman
patent: 3732110 (1973-05-01), Pontecorvo
patent: 3836684 (1974-09-01), Pontecorvo
patent: 3841210 (1974-10-01), Brog
patent: 4003490 (1977-01-01), Corbic nee Busnel
patent: 4058630 (1977-11-01), Corbic nee Busnel
patent: 4263330 (1981-04-01), Streeter et al.
patent: 4311087 (1982-01-01), Brinkman
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