Nestec S.a.

Societe D'assistance Technique Pour Produits Nestle S.a.

Giovanni Prella

Rutilio Invernizzi

Jean-Pierre Bisson

Giancarlo Montesissa

Roberto Zugni

Giuseppe F Bolioli

A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a casein:whey protein ratio of from 70:30 to 40:60 and by preparing the mixture so that it has a pH of from 6.1 to 6.7, and then the mixture is heated to obtain a casein and whey protein co-precipitate-containing mixture which then is subjected to shear to obtain the texturizing product. The texturizing product, such as in a dehydrated form, is combined with a milk for preparing a yogurt or fresh cheese.

Whey protein and casein co-precipitate for texturizing dairy products

For preparing a string cheese, curd grains are introduced into a conveyor compartment suitable for statically containing and statically draining the grains while transporting the grains for a time for draining, syneresis and forming of the grains into a pre-cheese loaf.

Process for draining curd

A flexible liquid impermeable package is in the form of a tubular bag and has a tear-strip for opening the bag. The bag is made of monoaxially or biaxially stretched polyolefin film, and has opposed transverse welds and a longitudinal weld which is parallel to a stretched orientation of the film for sealing the bag. The tear strip is heat-welded to an outer surface of a wall of the bag, disposed away from and parallel to the longitudinal weld. The tear strip is made of polyolefin, and has a thickness greater than the thickness of the polyolefin film of the bag. The invention relates to a flexible liquid-tight bag intended for a liquid food product or a food product containing a solid product immersed in a liquid, comprising a tear strip for easy opening of the bag with no spurting of liquid. The tear strip is applied by heat sealing to the outer surface of the bag in the stretching direction of the constituent film of the bag.

Flexible easy-opening pack

A tray for making cheese has a plate having upper and lower faces and a frame having walls having an inner surface connected to the plate about its periphery, thereby defining upper and lower tray portions. The frame has a slot positioned, respectively, adjacent each of the upper and lower plate faces for receiving a removable store which, upon insertion, is juxtaposed to a surface of the plate. Block molds may be positioned on the store, and a second tray may be placed above, so that the frame walls of the trays are in contact and so that the upper tray portion of the first tray and the lower tray portion of the second tray nest around the molds.

Cheese-making trays with removable stores

A dairy product of the soft-curd fresh cheese type, is disclosed wherein a starting mixture containing casein in the native state, insolubilized whey proteins, fats and optionally a stabilizing hydrocolloid is prepared and sterilized, after which a solution of sterile rennet and then the sterilized starting mixture are introduced into the presterilized packs under highly hygienic conditions, the packs are hermetically closed with presterilized covers and are then left standing under conditions favorable to the action of the rennet. The end products have an excellent nutritional value and improved keeping properties.

Process for the manufacture of a dairy product

A sterilized processed cheese which has the texture of a thermally non-sterilized processed cheese and a process for producing a sterilized processed cheese of this type are disclosed.

Method for producing a sterilized processed cheese having a creamy

A process for the production of cheese which comprises preparing a starting material, the composition of which is that of the cheese which it is desired to produce, subjecting this material to a thermal pasteurization or sterilization treatment, packaging the pasteurized or sterilized material under heat in a hermetic container or containers while at the same time adding a fermentation agent to it and, finally, incubating the product thus packaged until fermentation is complete.

Manufacture of cheese

Processed cheese is prepared containing nutmeats such as walnuts which have been contacted with demineralized water for a period of time sufficient to remove tannins from the nutmeats. The removal of tannins from the nutmeats with demineralized water prevents local discoloration in the processed cheese caused by the reaction of tannins with cations of heavy metals such as iron to form insoluble tannates.

Growing community of inventors

Vercelli, Italy

Giovanni Prella