Title:
METHOD FOR PRODUCING PASTEURIZED FRESH CHEESE
Document Type and Number:
WIPO Patent Application WO/2011/027443
Kind Code:
A1
Abstract:
To provide a pasteurized fresh cheese which has a smooth texture and a good taste, shows little water release, scarcely shows a lowering in pH or acidity and has a long best-before period, provided is a method for producing a pasteurized fresh cheese characterized by comprising the following steps (a) to (d): (a) a step for coagulating a starting milk material to give a curd; (b) a step for adding a stabilizer to the curd; (c) a step for pasteurizing the curd by heating; and (d) a step for separating whey from the curd to give a cheese curd.
Inventors:
NAKAJIMA KENJI (JP)
TAKAHASHI MASANOBU (JP)
HOSODA MASATAKA (JP)
HIRAMATSU MASARU (JP)
TAKAHASHI MASANOBU (JP)
HOSODA MASATAKA (JP)
HIRAMATSU MASARU (JP)
Application Number:
PCT/JP2009/065396
Publication Date:
March 10, 2011
Filing Date:
September 03, 2009
Export Citation:
Assignee:
TAKANASHI MILK PRODUCTS CO LTD (JP)
NAKAJIMA KENJI (JP)
TAKAHASHI MASANOBU (JP)
HOSODA MASATAKA (JP)
HIRAMATSU MASARU (JP)
NAKAJIMA KENJI (JP)
TAKAHASHI MASANOBU (JP)
HOSODA MASATAKA (JP)
HIRAMATSU MASARU (JP)
International Classes:
A23C19/076
Foreign References:
| JPS5747445A | 1982-03-18 | |||
| JPH05252866A | 1993-10-05 | |||
| JPS5871842A | 1983-04-28 | |||
| JP2001275564A | 2001-10-09 | |||
| JP2000245341A | 2000-09-12 | |||
| JP2006262862A | 2006-10-05 | |||
| JPH05252866A | 1993-10-05 |
Other References:
See also references of EP 2474232A4
Attorney, Agent or Firm:
The Patent Corporate body of Ono & Co. (JP)
Patent business corporation Ono international patent firm (JP)
Patent business corporation Ono international patent firm (JP)
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