Title:
【発明の名称】出発原料を処理することによる新規チーズ製品の製造方法
Document Type and Number:
Japanese Patent JP2002515226
Kind Code:
A
Abstract:
The invention concerns a method for making a cheese product by processing an initial material consisting of a cheese, comprising the following steps: a) thermal and mechanical treatment such as kneading the initial cheese, after fractionating into strands at a temperature T1 of not more than 65 DEG C, to break down in limited manner the initial cheese protein structure; b) cooling the mixture resulting from step a) to a temperature ranging between T1-8 DEG C and T1-20 DEG C, advantageously between T1-10 DEG C and T1-15 DEG C inclusively; c) if necessary, mechanically treating the paste resulting from step b) in an endless screw apparatus to complete the reconstruct of the protein structure and stabilise the emulsion; and, wherein steps a) and b) are carried out by adding to the initial raw material an amount of water of not less than 7 wt.% and not more than 20 wt.% with respect to the initial material weight.
Inventors:
Gorlier, Jean-Paul
Application Number:
JP2000549100A
Publication Date:
May 28, 2002
Filing Date:
May 10, 1999
Export Citation:
Assignee:
Fromage Yury Bell
International Classes:
A23C19/06; A23C19/08; A23C19/09; (IPC1-7): A23C19/08; A23C19/06; A23C19/09
Attorney, Agent or Firm:
Yoshio Kawaguchi (2 outside)