Title:
PROCESSED CHEESE CONTAINING LYSOZYME AND PREPARATION METHOD THEREOF
Document Type and Number:
WIPO Patent Application WO/2020/029352
Kind Code:
A1
Abstract:
Provided is processed cheese containing lysozyme, comprising the following ingredients: 0.07 to 89% of lysozyme, 10 to 99.92% of cheese, and 0.01 to 1% of an emulsifying salt. The percentages are mass percentages of the total mass of the ingredients. Also provided is a method for preparing the processed cheese, comprising the following steps: cutting the cheese, adding an emulsifying salt and heating with stirring, sterilizing, then adding lysozyme and heating with stirring, shaping, packaging, and storing. The processed cheese can effectively remove bad breath.
Inventors:
KAN XIANG YANG (CN)
Application Number:
PCT/CN2018/103634
Publication Date:
February 13, 2020
Filing Date:
August 31, 2018
Export Citation:
Assignee:
KAN XIANG YANG (CN)
International Classes:
A23C19/04; A23C19/09
Foreign References:
| CN105749259A | 2016-07-13 | |||
| CN103704360A | 2014-04-09 | |||
| CN107753308A | 2018-03-06 |
Other References:
GUO, BENHENG ET AL., APPLICATION OF LYSOZYME TO FOOD INDUSTRY, vol. 21, no. 2, 31 December 1998 (1998-12-31), pages 41 - 44
Attorney, Agent or Firm:
BORSAM INTELLECTUAL PROPERTY (CN)
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