Title:
LOW FAT CHEESE ARTICLE AND PRODUCTION THEREOF
Document Type and Number:
Japanese Patent JPH06217691
Kind Code:
A
Abstract:
PURPOSE: To obtain a method for predicting a low fat cheese having body, texture, hardness, organoleptic property and meltability of a process cheese containing milk fat of >=23%. CONSTITUTION: Grannular nonfat milk cheese and emulsified salt are mixed (a), the nonfat milk cheese is melted by raising a temperature to >= about 160 deg. F while mixing (b), water wet compound is added at >= about 130 deg. F to prepare a low fat cheese blend (the wet compound includes water; texture reforming agent consisting of gel-type maltodextrin or low cone syrup solid, etc.; and milk protein source), mixing and heating are continued for >=90 seconds until the temperature of the blend becomes >=190 deg. F (d) to produce the low fat process cheese.
Inventors:
JIYANETSUTO ZAMUZOU BATSUTSU
TEIMOSHII AREN MUERAA
RASHIYUMI KANNA DORAMONDO
TEIMOSHII AREN MUERAA
RASHIYUMI KANNA DORAMONDO
Application Number:
JP33801493A
Publication Date:
August 09, 1994
Filing Date:
December 28, 1993
Export Citation:
Assignee:
GEN FOODS INC
International Classes:
A23C19/082; A23C19/08; (IPC1-7): A23C19/08
Attorney, Agent or Firm:
Kyozo Yuasa (6 people outside)
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