CN101945582B - 再制干酪及再制干酪的制备方法 - Google Patents

再制干酪及再制干酪的制备方法 Download PDF

Info

Publication number
CN101945582B
CN101945582B CN200980104966.7A CN200980104966A CN101945582B CN 101945582 B CN101945582 B CN 101945582B CN 200980104966 A CN200980104966 A CN 200980104966A CN 101945582 B CN101945582 B CN 101945582B
Authority
CN
China
Prior art keywords
sample
fuse salt
cheese
proportioning
processed cheese
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CN200980104966.7A
Other languages
English (en)
Chinese (zh)
Other versions
CN101945582A (zh
Inventor
松永典明
岡本隆雄
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Co Ltd
Original Assignee
Meiji Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of CN101945582A publication Critical patent/CN101945582A/zh
Application granted granted Critical
Publication of CN101945582B publication Critical patent/CN101945582B/zh
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
CN200980104966.7A 2008-02-29 2009-02-25 再制干酪及再制干酪的制备方法 Expired - Fee Related CN101945582B (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2008-049581 2008-02-29
JP2008049581 2008-02-29
PCT/JP2009/053412 WO2009107662A1 (ja) 2008-02-29 2009-02-25 プロセスチーズおよびプロセスチーズの製造方法

Publications (2)

Publication Number Publication Date
CN101945582A CN101945582A (zh) 2011-01-12
CN101945582B true CN101945582B (zh) 2016-03-23

Family

ID=41016049

Family Applications (1)

Application Number Title Priority Date Filing Date
CN200980104966.7A Expired - Fee Related CN101945582B (zh) 2008-02-29 2009-02-25 再制干酪及再制干酪的制备方法

Country Status (4)

Country Link
JP (1) JP5515097B2 (ja)
KR (1) KR101600106B1 (ja)
CN (1) CN101945582B (ja)
WO (1) WO2009107662A1 (ja)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4937324B2 (ja) * 2009-09-29 2012-05-23 森永乳業株式会社 チーズ含有食品及びその製造方法
JP5578703B2 (ja) * 2010-03-04 2014-08-27 雪印メグミルク株式会社 プロセスチーズ類およびその製造方法
WO2011115185A1 (ja) * 2010-03-18 2011-09-22 株式会社明治 プロセスチーズ類およびその製造方法
CN102835459B (zh) * 2011-06-24 2015-01-21 光明乳业股份有限公司 一种块状或片状再制干酪及其制备方法
CN104684402B (zh) * 2012-07-24 2016-10-19 雪印惠乳业株式会社 经加工的干酪类和其制造方法
JP6039954B2 (ja) * 2012-07-24 2016-12-07 雪印メグミルク株式会社 プロセスチーズ類及びその製造方法
JP6039953B2 (ja) * 2012-07-24 2016-12-07 雪印メグミルク株式会社 プロセスチーズ類およびその製造方法
JP6258178B2 (ja) * 2014-09-30 2018-01-10 森永乳業株式会社 フレッシュタイプのパスタフィラータチーズ及びその製造方法
JP7013078B2 (ja) * 2016-06-24 2022-01-31 雪印メグミルク株式会社 プロセスチーズ類
JP6644049B2 (ja) * 2017-12-06 2020-02-12 森永乳業株式会社 フレッシュタイプのパスタフィラータチーズ及びその製造方法
CN109122886B (zh) * 2018-10-30 2024-02-27 妙可蓝多（天津）食品科技有限公司 一种再制奶酪乳化成型一体机

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS527465A (en) * 1975-06-30 1977-01-20 Rotsukou Bataa Kk Method of producing cheese for frying
JPS5716648A (en) 1980-12-08 1982-01-28 Meiji Milk Prod Co Ltd Production of processed cheese with resistance to thermal deformation
JPH062025B2 (ja) * 1985-12-20 1994-01-12 明治乳業株式会社 プロセスチ−ズ類の製造法
JP2001149008A (ja) 1999-11-29 2001-06-05 Rokko Butter Co Ltd 耐熱性を有するプロセスチーズの製造方法
JP3828113B2 (ja) * 2003-02-12 2006-10-04 森永乳業株式会社 プロセスチーズの製造方法
JP3934076B2 (ja) * 2003-03-27 2007-06-20 明治乳業株式会社 プロセスチーズ及びその製造法
JP2005034122A (ja) * 2003-07-18 2005-02-10 Amacos:Kk チーズ食品
JP4994586B2 (ja) 2004-10-19 2012-08-08 雪印メグミルク株式会社 プロセスチーズ類及びその製造方法
CN100479672C (zh) * 2005-06-22 2009-04-22 黑龙江省完达山乳业股份有限公司 涂抹型再制干酪及其制备方法

Also Published As

Publication number Publication date
CN101945582A (zh) 2011-01-12
KR20100126689A (ko) 2010-12-02
WO2009107662A1 (ja) 2009-09-03
JPWO2009107662A1 (ja) 2011-07-07
KR101600106B1 (ko) 2016-03-04
JP5515097B2 (ja) 2014-06-11

Similar Documents

Publication Publication Date Title
CN101945582B (zh) 再制干酪及再制干酪的制备方法
Zisu et al. Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter
Ong et al. Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy
Mounsey et al. Empirical and dynamic rheological data correlation to characterize melt characteristics of imitation cheese
Kapoor et al. Effect of natural cheese characteristics on process cheese properties
Gustavsson et al. Factors influencing chymosin-induced gelation of milk from individual dairy cows: Major effects of casein micelle size and calcium
CA2079258C (en) Cheese compositions and processes for preparing the compositions
Wadhwani et al. Improvement in melting and baking properties of low-fat Mozzarella cheese
Salek et al. The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese
Atasoy et al. Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures
US20240065281A1 (en) Cheese Compositions and Related Methods
Gonçalves et al. Thermal conductivity as influenced by the temperature and apparent viscosity of dairy products
Willix et al. Additional thermal conductivity values of foods measured by a guarded hot plate
Salek et al. The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study
Egger et al. Alkaline phosphatase activity in cheese as a tracer for cheese milk pasteurization
da Silva et al. Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenes
Kapoor et al. Evaluation of salt whey as an ingredient in processed cheese
Hoffmann et al. Effect of emulsifying salts containing potassium on the quality of block-type processed cheese
Kůrová et al. Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes
Possas et al. Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses
Sutariya et al. An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese
Jaros et al. Application of oilseed feeding to reduce firmness of hard cheeses produced in the winter feeding period
JP2016195553A (ja) 溶融塩無添加チーズおよびその製造方法
Olson et al. Effects of aging on functional properties of caprine milk made into Cheddar-and Colby-like cheeses
Gigante et al. Effect of cheese pH and temperature on serum phase characteristics of cream cheese during storage

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C53 Correction of patent of invention or patent application
CB02 Change of applicant information

Address after: Tokyo, Japan

Applicant after: Meiji Co., Ltd.

Address before: Tokyo, Japan

Applicant before: Meiji Dairies Corporation

COR Change of bibliographic data

Free format text: CORRECT: APPLICANT; FROM: MEIJI DAIRIES CORPORATION TO: MEIJI KK

C14 Grant of patent or utility model
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20160323

Termination date: 20200225