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JPS51104049A |
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JPS51104047A |
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JPS51101166A |
A cheese preparation is produced using a soluble dairy product obtained by treatment with a molecular sieve resin, from which dairy product some of the lactose has been removed. The emulsifier used for the cheese is a mixture of sodium a...
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JPS51101144A |
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JPS5122070B2 |
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JPS5151550A |
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JPS5037731B2 |
A method of fortifying certain proteinaceous foodstuffs which are characterized by a nutritionally limiting content of sulphur-containing amino acids with selected N-acyl derivatives of the L stereoisomeric form of such sulphur-containin...
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JPS50123851A |
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JPS5089572A |
A soy cheese spread having excellent spreadability, oral melting and flavor characteristics is made by admixing a soy cheese, prepared by fermenting soy milk with a lactic acid-forming cheese starter culture to form a curd, with an edibl...
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JPS5052262A |
1451017 Cheese manufacture A BRATLAND 2 July 1974 [17 July 1973] 29389/74 Heading A2B Fat or a fat-containing emulsion is mixed with a fat-deficient milk fraction containing membrane material to form an emulsion containing 0.5 to 5% by w...
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JPS49109553A |
1399072 Soybean curd PFIZER LTD 6 Feb 1974 [7 Feb 1973] 5967/73 Heading A2B In the manufacture of soybean curd, tofu, soybean milk, which may be fresh or reconstituted, is mixed with particles of an edible acid coated with an edible mate...
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JPS4975765A |
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JPS4955863A |
A process for the manufacture of soybean products from soybean meals is described. The process comprises in combination the steps of (1) leaching the soybean meal by an aqueous solution and separating the solid residue from the extract; ...
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JPS496107B1 |
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JPS49497B1 |
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JPS49472A |
1383149 Soy cheese FUJI OIL CO Ltd 18 April 1973 [20 April 1972] 18599/73 Heading A2B Artificial cheese is made from soya protein by (a) forming a soy milk e.g. by dispersing soy protein in water, heating at 40 to 60C and removing unwa...
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JPS4877041A |
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