Title:
【発明の名称】カラギ-ナンを用いるチ-ズの製造法
Document Type and Number:
Japanese Patent JPS61501066
Kind Code:
A
Abstract:
An improved method for making cheese wherein curd formation is effected in the presence of carageenan, preferably iota carrageenan having molecular weight in the range of from about 80,000 to about 250,000, and having a dominant cation selected from the group consisting of Na<+>, Ca<++>, and K<+>.
Inventors:
Witt, Henry Joseph
Application Number:
JP50312985A
Publication Date:
May 29, 1986
Filing Date:
July 10, 1985
Export Citation:
Assignee:
FM-Co-Pole-Syon
International Classes:
A23C19/02; A23C19/045; A23C19/05; A23C19/055; (IPC1-7): A23C19/02; A23C19/05; A23C19/055
Domestic Patent References:
| JPS54107554A | 1979-08-23 | |||
| JPS46257A |
Attorney, Agent or Firm:
Takehiko Saito