Title:
成分同士の相互作用を利用した、プロセスチーズの硬化方法
Document Type and Number:
Japanese Patent JP5394697
Kind Code:
B2
Abstract:
Process cheeses and methods for making process cheeses are provided herein. The process cheeses are provided with increased firmness despite high levels of whey protein contained therein by combining at least one high functionality thermally modified whey protein compound with specific casein or other protein sources to achieve a synergistic effect that increases the yield stress of the cheese compound.
Inventors:
Maintin
Ted Riley Lindstrom
Ana Patricia Rodriguez
Who-I May
Ted Riley Lindstrom
Ana Patricia Rodriguez
Who-I May
Application Number:
JP2008284713A
Publication Date:
January 22, 2014
Filing Date:
November 05, 2008
Export Citation:
Assignee:
Craft Foods Group Brands Limited Liability Company
International Classes:
A23C19/082; A23C21/06; A23J3/08
Domestic Patent References:
| JP2007300925A | ||||
| JP2008525018A | ||||
| JP2007501609A | ||||
| JP2002125589A | ||||
| JP2009529913A |
Foreign References:
| WO2007108708A1 |
Attorney, Agent or Firm:
Patent Business Corporation Tani/Abe Patent Office