Title:
CHEESE AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2011019455
Kind Code:
A
Abstract:
To provide natural cheese excellent in cooking suitability when heating (heat meltability, burnt color, flavor, and palate feeling).
The natural cheese has excellent cooking suitability by bringing a calcium content in the natural cheese to ≤500 mg/100 g, and a fat ratio in solid (F/TS) to ≤35%.
Inventors:
KUBONAI HIROAKI
KAMURAGI TOSHIHIDE
MAYUMI KAZUYA
KAWASAKI ISAHIRO
KOIZUMI SHOICHI
KAMURAGI TOSHIHIDE
MAYUMI KAZUYA
KAWASAKI ISAHIRO
KOIZUMI SHOICHI
Application Number:
JP2009168002A
Publication Date:
February 03, 2011
Filing Date:
July 16, 2009
Export Citation:
Assignee:
SNOW BRAND MILK PRODUCTS CO LTD
International Classes:
A23C19/06; A23C19/08
Domestic Patent References:
| JPH09262053A | 1997-10-07 | |||
| JPH11155481A | 1999-06-15 | |||
| JPH08289728A | 1996-11-05 | |||
| JPH11221014A | 1999-08-17 | |||
| JPH06276936A | 1994-10-04 | |||
| JPH11221014A | 1999-08-17 | |||
| JPH06276936A | 1994-10-04 | |||
| JP2009100678A | 2009-05-14 | |||
| JP2009178054A | 2009-08-13 |
Foreign References:
| WO2004004476A1 | 2004-01-15 | |||
| WO2004004476A1 | 2004-01-15 |
Other References:
JPN6013032585; '「６．チーズの成分組成」' 現代チーズ学 , 20081010, Ｐ．６９
Attorney, Agent or Firm:
Akio Miyazaki
Ishibashi Masayuki
Masaaki Ogata
Ishibashi Masayuki
Masaaki Ogata
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