CHEESE AND PRODUCTION METHOD OF THE SAME

Title:

CHEESE AND PRODUCTION METHOD OF THE SAME

Document Type and Number:

Japanese Patent JP2016052321

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To provide a method for reducing at least salt and/or fat from a product, and/or when a fat quality is changed, retaining a taste of aging cheese and a cheese-like product, and/or maintaining them as customary.SOLUTION: Provided is a method for improving a functional property of aging cheese comprising a step for adding milk-base and/or whey-base mineral to a milk raw material, in which the aging cheese comprising a moisture content of fat-free part of 49-69%, a sodium content of at most 0.3% (w/w), and a fat content of at most 30% (w/w). Preferably a sodium content of the cheese is at most 0.12%, a moisture content of fat-free part is 49-56%, and a fat content of the cheese is at most 17%, or when the fat content is 17-30%, a ratio of hard fat is at most 33% of whole fat.SELECTED DRAWING: None

Inventors:

EMMI MARTIKAINEN
JANNE UUSI-RAUVA

Application Number:

JP2015227741A

Publication Date:

April 14, 2016

Filing Date:

November 20, 2015

Export Citation:

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Assignee:

VALIO LTD

International Classes:

A23C19/05; A23C9/142

Domestic Patent References:

JP2008054662A	2008-03-13
JP2002502619A	2002-01-29
JP2005517424A	2005-06-16
JP2003513636A	2003-04-15

Foreign References:

WO2007132054A1

2007-11-22

Other References:

INT. DAIRY J. (1997) VOL.7, ISSUE 11, P.733-741, JPN6016037952, ISSN: 0003412180
INTERNATIONAL　DAILY　JOURNAL, vol. １６, JPN6014022041, 2006, pages 903 - 909, ISSN: 0003412181
香川綾監修, 四訂食品分析表, 平成6年1月, 女子栄養大学出版部, P.296-297, JPN6016037953, ISSN: 0003412182

Attorney, Agent or Firm:

Mitsuo Tanaka
Hiroshi Yamazaki
Kenji Tomita

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