Title:
チーズおよびその他の乳製品ならびにそれらの製品の製造方法
Document Type and Number:
Japanese Patent JP4249491
Kind Code:
B2
Abstract:
Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
Inventors:
Rasuna Coca
David W. Menart
Rudolf Jay Frice
Wolfram Stefan
Peter Harbor Mayer
Alan Gee W. Bradbury
Alan Wolf Sean-Pombo
Meane Rose
David W. Menart
Rudolf Jay Frice
Wolfram Stefan
Peter Harbor Mayer
Alan Gee W. Bradbury
Alan Wolf Sean-Pombo
Meane Rose
Application Number:
JP2002586742A
Publication Date:
April 02, 2009
Filing Date:
May 07, 2002
Export Citation:
Assignee:
KRAFT FOODS R & D, INC.
International Classes:
A23C19/04; A23C19/084; A23C9/12; A23C9/127; A23C9/152; A23C13/16; A23C17/02; A23C19/028; A23C19/032; A23C19/045; A23C19/05; A23C19/08; A23C19/082; A23C19/09; A23C20/00; A23C21/02
Domestic Patent References:
| JP7277990A | ||||
| JP7277991A | ||||
| JP55020679B1 |
Other References:
Food Microbiology(2000),Vol.17,No.1,p.13-22
Biotechnology Letters(2000),Vol.22,p.427-430
Biotechnology Letters(2000),Vol.22,p.427-430
Attorney, Agent or Firm:
Yoshikazu Tani
Kazuo Abe
Kazuo Abe