IMMATURE FRESH CHEESE, AND PRODUCTION METHOD THEREFOR

WIPO Patent Application WO/2015/056737

A1

Provided are: an immature fresh cheese product with which browning and flavour deterioration during heat sterilization and room-temperature storage are inhibited, said immature fresh cheese product exhibiting excellent storage properties, and excellent heat-resistant shape retention properties that enable the immature fresh cheese product to maintain the shape thereof even if immersed in hot water; and a production method therefor. This immature fresh cheese is produced by adjusting the lactose content and milk protein concentration included in a cheese starting-material milk, such that the lactose content and milk protein concentration are within prescribed ranges. The immature fresh cheese has a protein content of 8-40 wt%, and a lactose content of not more than 0.5 wt%, and is provided with heat-resistant shape retention properties which enable the immature fresh cheese to maintain the shape thereof after immersion in hot water having a temperature of at least 85˚C.

HANAZAWA TOMOHITO (JP)
KADOWAKI TAKAYUKI (JP)
TOMIZAWA AKIRA (JP)
UCHIDA TOSHIAKI (JP)

PCT/JP2014/077535

April 23, 2015

October 16, 2014

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MEGMILK SNOW BRAND CO LTD (JP)

A23C19/076

JPH11103772A	1999-04-20
JP2009112226A	2009-05-28
JP2001522246A	2001-11-13
US20020155198A1	2002-10-24
JP2005525116A	2005-08-25

CHEVANAN N. ET AL.: "Effect of calcium and phosphorus, residual lactose, and salt-to- moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.", JOURNAL OF FOOD SCIENCE, vol. 72, no. 4, 2007, pages 168 - 176

Shin-Ei Patent Firm, P. C. (JP)
Patent business corporation Shin-Ei Patent Firm (JP)

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