Title:
【発明の名称】クリ-ムチ-ズ様食品の製造法
Document Type and Number:
Japanese Patent JPS5831897
Kind Code:
B2
Abstract:
A process for producing a cream cheese-like food comprising casein, an oil or fat, an emulsifying agent, lactose, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein, and an orthophosphate wherein these ingredients are mixed together to obtain a solution. The resulting mixture solution is pasteurized, homogenized and cooled to 20 DEG -32 DEG C. to obtain an emulsion, then a starter and rennet are added to the emulsion. The whole emulsion mixture is fermented at 20 DEG -32 DEG C., the fermentation process is suspended in the pH range of 5.4-5.9, then glucono delta -lactone, a stabilizer and necessary additives are added thereto. The resultant whole mixture is pasteurized, charged into containers and then cooled. This method can be practiced to continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc., which equipment is generally used in the dairy industries.
Inventors:
KOIDE KAORU
YONEDA YOSHIKI
MUSASHI KENKICHI
YONEDA YOSHIKI
MUSASHI KENKICHI
Application Number:
JP9570880A
Publication Date:
July 09, 1983
Filing Date:
July 15, 1980
Export Citation:
Assignee:
MEIJI MILK PROD CO LTD
International Classes:
A23C19/055; A23C19/068; A23C20/00; (IPC1-7): A23C20/00
Attorney, Agent or Firm:
Toda Chikio