Title:
FRESH CHEESE
Document Type and Number:
Japanese Patent JP3130842
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a fresh cheese preventing the rise of acidity during storage, maintaining flavor and quality, improved in preservability and long in an open date by having a prescribed lactose content and a prescribed pH.
SOLUTION: This fresh cheese has a lactose content of ≤1.3% and a pH of ≤4.5. The fresh cheese is preferably obtained from a raw material milk adjusted to a lactose content of 1.5-4% and further preferably to a protein content of 3-6%. The adjustments of the lactose content and/or the protein content are preferably carried out with an ultrafiltration membrane.
Inventors:
Yoriko Yamane
Koji Kawachi
Kimie Kawachi
Kaoru Sato
Yukio Uchida
Koji Kawachi
Kimie Kawachi
Kaoru Sato
Yukio Uchida
Application Number:
JP28115997A
Publication Date:
January 31, 2001
Filing Date:
September 30, 1997
Export Citation:
Assignee:
Snow Brand Milk Products Co., Ltd.
International Classes:
A23C9/142; A23C19/076; (IPC1-7): A23C19/076; A23C9/142
Attorney, Agent or Firm:
Yoshihiro Kodama