Patent EP0106681A2 successfully refreshed from Google Patents.
EP0106681A2
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EP
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Process for cheese making
Assignee: Australian Government
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Filing: 1983-10-13
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Granted: —
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Expires: 2003-10-13
Abstract
Abstract The acidity of whey is measured to an accuracy of 0.01 pH units by the steps of: clarification to remove fines, dilution with a solution of indicator, and spectrophotometric determination of the absorbances at one or two wavelengths characteristic of the indicator. Apparatus for use in carrying out the invention comprises a vat (V), a settler (S 1 ), a settler (S 2 ), a peristaltic pump (P), a mixing chamber (M), a debubbler (D), a spectrophotometric comparator (C) and a control unit (2).
Inventors
- 👤 Peter Munro Linklater
- 👤 George Walter Browning
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-08 14:26
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/02; G; G01; G01N; G01N21/00; G01N21/75; G01N21/77; G01N21/78; G01N21/80; G01N31/00; G01N31/22; G01N31/221; Y; Y10; Y10T; Y10T436/00; Y10T436/25; Y10T436/25375
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
99 words
A process of making cheese which comprises the steps of: (a) coagulating milk, (b) cutting the coagulum to produce curd and whey, (c) withdrawing a sample of whey, (d) clarifying the whey to remove fines. (e) mixing an indicator with the sample, the indicator having an absorbance at a wavelength in the visible region characteristic of a coloured form of the indicator, (f) determining the optical absorption of the mixture, and deriving the pH of the whey from the absorption, (g) separating the curd and whey at a chosen pH. and (h) further processing the separated curd into cheese.
Claim 2
Dependent Claim
99 words
A process of making cheese which comprises the steps of: (a) coagulating milk, (b) cutting the coagulum to produce curd and whey, (c) withdrawing a sample of whey, (d) clarifying the whey to remove fines. (e) mixing an indicator with the sample, the indicator having an absorbance at a wavelength in the visible region characteristic of a coloured form of the indicator, (f) determining the optical absorption of the mixture, and deriving the pH of the whey from the absorption, (g) separating the curd and whey at a chosen pH. and (h) further processing the separated curd into cheese.
Claim 3
Dependent Claim
40 words
A process according to claim 1 wherein the whey is clarified by passing the whey upwardly up a settling tube, such that the rate at which the whey passes upwards is less than the rate of settling of the fines.
Claim 4
Dependent Claim
48 words
A process according to claim 1 or 2 wherein the indicator has absorbances at two wavelengths in the visible region, which comprises determining the absorption of the mixture at each of the two wavelengths, and deriving the pH of the whey from the ratio of the two absorptions.
Claim 5
Dependent Claim
20 words
A process according to claim 3 wherein the indicator has a pK a value in the region 5.5 to 7.0.
Claim 6
Dependent Claim
14 words
5 . A process according to claim 4 wherein the indicator is bromocresol purple.
Claim 7
Dependent Claim
103 words
6 . A process according to any preceding claim which is conducted as a series of batch processes, each comprising steps (a) to (g); wherein in each batch the curd is separated from the whey at a set time interval after initiation of the process: and wherein information regarding any variations of the pH of the whey of an earlier batch from the chosen value is used to determine processing conditions of the curd and whey of a later batch, such that when the curd and whey of the later batch are separated the pH of the whey is at said chosen value.
References Cited (Backward Citations)
No citation records indexed.
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