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Title:
POWDERY MILK COMPOSITION AND METHOD FOR MANUFACTURING CHEESE PRODUCT USING THE SAME
Document Type and Number:
Japanese Patent JP2014027957
Kind Code:
A
Abstract:

To provide a method for manufacturing a powdery skim milk capable of bestowing, onto milk proteins within a composition, qualities analogous to those of pretreated proteins within cheese curds of the prior art.

The method for manufacturing a powdery milk composition comprises a step of manufacturing a pretreated milk by adding, to a milk composition, a sequestering agent targeting calcium and rennet and a step of forming a powdery milk from the pretreated milk. The method for manufacturing a powdery milk composition may alternatively comprise a step of bestowing a pH of approximately 5.5 or above onto a liquid milk composition by adding a buffer compound to the milk composition, a step of adding an oxidoreductase enzyme to the milk composition, a step of manufacturing a pretreated milk by adding, to the milk composition, a sequestering agent targeting calcium and rennet, and a step of forming a powdery milk from the pretreated milk.


Inventors:
Merrill, Richard K.
Application Number:
JP2013000236026
Publication Date:
February 13, 2014
Filing Date:
November 14, 2013
Export Citation:
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Assignee:
LEPRINO FOODS CO
International Classes:
A23C1/16; A23C19/076; A23C19/09; A23C20/00
Domestic Patent References:
JP5512530B22014-06-04
JPS63188346A1988-08-03
JPS62240A1987-01-06
JP2003515352A2003-05-07
JP2006528487A2006-12-21
Foreign References:
WO2005107486A22005-11-17
WO2006014487A22006-02-09
Attorney, Agent or Firm:
恩田 誠
恩田 博宣
本田 淳