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Patent Searching and Data


Title:
METHOD FOR PRODUCING CHEESE WITHOUT PASSING THE SAME THROUGH FERMENTATION AND MATURING PROCESS
Document Type and Number:
Japanese Patent JP2012050400
Kind Code:
A
Abstract:

To provide a method for producing cheese, free from the need of a fermentation and maturing process, producible in a short time, and even without passing it through the processes, producing cheese which has flavor and palate feeling similar to those of cheese passing through a fermentation and maturing process.

This method for producing the cheese is free from passing it through a fermentation and maturing process. The method includes adding vinegar or a sour agent to milk followed by mixing, removing whey from the mixture to obtain solid, adding an emulsifier, salt, sodium bicarbonate, and yeast essence to the solid followed by heating to emulsify, and cooling and coagulating the emulsified product.


Inventors:
Matsui, Sanji
Application Number:
JP2010000197041
Publication Date:
March 15, 2012
Filing Date:
September 02, 2010
Export Citation:
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Assignee:
MATSUI SANJI
International Classes:
A23C20/00
Domestic Patent References:
JPH05137504A1993-06-01
JP2004337094A2004-12-02
JPH0994063A1997-04-08
JPH0292239A1990-04-03
JP2010124819A2010-06-10
JPH06113783A1994-04-26
Foreign References:
WO2008074793A22008-06-26
Attorney, Agent or Firm:
松井 光夫