CONTROL OF TEXTURE OF HIGH-MOISTURE CREAM CHEESE

Title:

CONTROL OF TEXTURE OF HIGH-MOISTURE CREAM CHEESE

Document Type and Number:

Japanese Patent JP2002209514

Kind Code:

A

Abstract:

To provide a method for manufacturing high-moisture cream cheese having desirable texture properties, that is, having increased hardness.

The high-moisture cream cheese having extremely increased hardness is obtained by controlling the water content to a level lower than the final targeting water concentration of the objective cream cheese product in the course of manufacturing, and subsequently, by controlling the water content in the final composition to the final targeting water concentration by adding water. It was discovered that the controlling of water concentration in the course of manufacturing can extremely increase the hardness of the final cream cheese product. The high-moisture cream cheese produced by this method has hardness of about 5 to 20 times that of the standard cream cheese produced without controlling water content by this method.

More Like This:

WO/2004/056188	CHEESE ALTERNATIVE PRODUCT AND PROCESS FOR PREPARING A CHEESE ALTERNATIVE PRODUCT
WO/1993/003623	USE OF ACID SODIUM POLYPHOSPHATES IN THE MANUFACTURE OF CHEESE
JP7429918	How to make natural cheese

Inventors:

LAYE ISABELLE MARIE-FRANCOISE (US)
LOH JIMBAY P (US)
PECHAK DAVID GLENN (US)
CHA ALICE SHEN (US)
CAMPBELL BRUCE EDWARD (US)

Application Number:

JP2001382385A

Publication Date:

July 30, 2002

Filing Date:

December 14, 2001

Export Citation:

Click for automatic bibliography generation Help

Assignee:

KRAFT FOODS HOLDINGS INC (US)

International Classes:

A23C19/05; A23C19/076; A23C20/00; (IPC1-7): A23C19/076

Domestic Patent References:

JPS62289145A	1987-12-16
JPH089882A	1996-01-16
JP2000245341A	2000-09-12
JPS5978643A	1984-05-07

Attorney, Agent or Firm:

Yoshikazu Tani (2 outside)

Previous Patent: ENRICHED MILK CONTAINING MANY CAPSULES ENCLOSING NUTRIENT

Next Patent: PROCESSED CHEESE AND METHOD OF PRODUCING THE SAME