CN116209359A - 新鲜乳酪、其制造方法和残留味道的消失的快慢的改善方法 - Google Patents

新鲜乳酪、其制造方法和残留味道的消失的快慢的改善方法 Download PDF

Info

Publication number
CN116209359A
CN116209359A CN202180053544.2A CN202180053544A CN116209359A CN 116209359 A CN116209359 A CN 116209359A CN 202180053544 A CN202180053544 A CN 202180053544A CN 116209359 A CN116209359 A CN 116209359A
Authority
CN
China
Prior art keywords
hardness
fresh cheese
content
ppb
less
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.)
Pending
Application number
CN202180053544.2A
Other languages
English (en)
Chinese (zh)
Inventor
中川沙良
山田未央
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 CN116209359A publication Critical patent/CN116209359A/zh
Pending legal-status Critical Current

Links

Images

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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
CN202180053544.2A 2020-08-31 2021-08-31 新鲜乳酪、其制造方法和残留味道的消失的快慢的改善方法 Pending CN116209359A (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2020-146442 2020-08-31
JP2020146442 2020-08-31
PCT/JP2021/031978 WO2022045368A1 (ja) 2020-08-31 2021-08-31 フレッシュチーズ、その製造方法および後味のキレの向上方法

Publications (1)

Publication Number Publication Date
CN116209359A true CN116209359A (zh) 2023-06-02

Family

ID=80353552

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202180053544.2A Pending CN116209359A (zh) 2020-08-31 2021-08-31 新鲜乳酪、其制造方法和残留味道的消失的快慢的改善方法

Country Status (3)

Country Link
JP (1) JPWO2022045368A1 (ja)
CN (1) CN116209359A (ja)
WO (1) WO2022045368A1 (ja)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004267091A (ja) * 2003-03-07 2004-09-30 Morinaga Milk Ind Co Ltd モッツァレラチーズの製造方法、モッツァレラチーズの製造装置
NZ542234A (en) * 2003-04-30 2008-03-28 Morinaga Milk Industry Co Ltd Cheese production process

Also Published As

Publication number Publication date
JPWO2022045368A1 (ja) 2022-03-03
WO2022045368A1 (ja) 2022-03-03

Similar Documents

Publication Publication Date Title
US8628810B2 (en) Simple mozzarella cheese-making methods
EP3393264B1 (en) Dairy product and processes
US6475538B2 (en) Process for mozzarella cheese
Alinovi et al. Freezing as a solution to preserve the quality of dairy products: The case of milk, curds and cheese
Mucchetti et al. Characteristics of some important Italian cheeses: Parmigiano reggiano, grana padano, mozzarella, mascarpone and ricotta
Bintsis et al. An overview of the cheesemaking process
US20150289532A1 (en) Method for producing processed cheese
JP4580138B2 (ja) 殺菌済み軟質ナチュラルチーズ及びその製造方法
IE57208B1 (en) Process for the manufacture of a dairy product
Prados et al. Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and rennet
CN116209359A (zh) 新鲜乳酪、其制造方法和残留味道的消失的快慢的改善方法
JP4177951B2 (ja) 新規フレッシュチーズ
CN115996641A (zh) 新鲜乳酪、其制造方法和残留的余味的改善方法
Pappas et al. Effect of standardization of ewes' milk for caseinfat ratio on the composition, sensory and rheological properties of Feta cheese
Kilic et al. Effects of salt level and storage on texture of Dil cheese
AU2014239483B2 (en) White mold cheese and method for producing same
Mistry et al. Use of high milk protein powder in the manufacture of Gouda cheese
Gursoy et al. White cheese
KR102279326B1 (ko) 건조 치즈 및 이의 제조방법
Hans et al. Effect of storage on the physicochemical, color and microbiological properties of cheese prepared from stored precheese
US8603553B2 (en) Cheese products provided with a soft extruded cheese texture and fermented milk product taste and method for producing said cheese products
Yerlikaya et al. Effects of ripening period on textural and sensory properties of capper cheeses
Dhamala Effect of fat content and heating temperature of milk in the sensory quality and yield of paneer
Chaudhary et al. Shelf Life Studies of Reduced-Fat Paneer Prepared Using GDL as an Acidulant
WO2007027953A1 (en) Uniformly moist cheese

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination