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Patent Searching and Data


Title:
METHOD FOR PRODUCING PASTEURIZED FRESH CHEESE
Document Type and Number:
WIPO Patent Application WO/2012/117450
Kind Code:
A1
Abstract:
Provided is a method for producing long-storable pasteurized fresh cheese which has a soft texture and has an extremely good taste, in which water separates little and of which the pH and the acidity hardly lower. The method for producing long-storable pasteurized fresh cheese comprises the following steps (a) to (e): (a) a step of curdling a milk material to prepare curd; (b) a step of separating whey from the curd to prepare cheese curd; (c) a step of adding a stabilizer to the separated whey; (d) a step of mixing the stabilizer-added whey with the cheese curd; and (e) a step of pasteurizing the cheese curd by heating.

Inventors:
NAKAJIMA KENJI (JP)
TAKAHASHI MASANOBU (JP)
HOSODA MASATAKA (JP)
HIRAMATSU MASARU (JP)
TAKANASHI NOBUYOSHI (JP)
DELAHAYE DANIEL (FR)
LESENECAL LUC (FR)
Application Number:
JP2011/001239
Publication Date:
September 07, 2012
Filing Date:
March 03, 2011
Export Citation:
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Assignee:
TAKANASHI MILK PRODUCTS CO LTD (JP)
ISIGNY SAINTE MERE (FR)
NAKAJIMA KENJI (JP)
TAKAHASHI MASANOBU (JP)
HOSODA MASATAKA (JP)
HIRAMATSU MASARU (JP)
TAKANASHI NOBUYOSHI (JP)
DELAHAYE DANIEL (FR)
LESENECAL LUC (FR)
International Classes:
A23C19/06; A23C19/068; A23C19/076; A23C19/09; A23C19/10
Foreign References:
EP1579769A12005-09-28
EP1020120A22000-07-19
US5882704A1999-03-16
JPS5747445A1982-03-18
JPS5747445A1982-03-18
JPH05252866A1993-10-05
JPS5871842A1983-04-28
Attorney, Agent or Firm:
The Patent Corporate body of Ono & Co. (Mitobe Bldg. 4F, 1-13-1 Kandaizumi-cho,,Chiyoda-k, Tokyo 24, 10100, JP)
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Claims: