JPH0231933B2 - - Google Patents
Info
- Publication number
- JPH0231933B2 JPH0231933B2 JP61275158A JP27515886A JPH0231933B2 JP H0231933 B2 JPH0231933 B2 JP H0231933B2 JP 61275158 A JP61275158 A JP 61275158A JP 27515886 A JP27515886 A JP 27515886A JP H0231933 B2 JPH0231933 B2 JP H0231933B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- moisture
- raw
- natural
- moisture content
- 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 - Lifetime
Links
- 235000013351 cheese Nutrition 0.000 claims description 50
- 238000004945 emulsification Methods 0.000 claims description 14
- 235000014059 processed cheese Nutrition 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 240000002129 Malva sylvestris Species 0.000 claims description 8
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 8
- 230000001804 emulsifying effect Effects 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000668 effect on calcium Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 239000011882 ultra-fine particle Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61275158A JPS63129951A (ja) | 1986-11-20 | 1986-11-20 | 低剪断力乳化の機能性の良好な加工チ−ズの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61275158A JPS63129951A (ja) | 1986-11-20 | 1986-11-20 | 低剪断力乳化の機能性の良好な加工チ−ズの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63129951A JPS63129951A (ja) | 1988-06-02 |
| JPH0231933B2 true JPH0231933B2 (pt) | 1990-07-17 |
Family
ID=17551481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61275158A Granted JPS63129951A (ja) | 1986-11-20 | 1986-11-20 | 低剪断力乳化の機能性の良好な加工チ−ズの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63129951A (pt) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03115234U (pt) * | 1990-03-12 | 1991-11-28 |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9232808B2 (en) | 2007-06-29 | 2016-01-12 | Kraft Foods Group Brands Llc | Processed cheese without emulsifying salts |
| JP2012130288A (ja) * | 2010-12-22 | 2012-07-12 | Rokko Butter Co Ltd | 粉末状複合チーズの製造方法 |
| US20140255584A1 (en) * | 2013-03-07 | 2014-09-11 | Kraft Foods Group Brands Llc | Emulsifying Salt-Free Cheese And Method Of Making Thereof Having A Blend Of Sheared And Non-Sheared Fat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5476862A (en) * | 1977-11-26 | 1979-06-19 | Snow Brand Milk Products Co Ltd | Production of dried cheese |
| JPS61249342A (ja) * | 1985-04-27 | 1986-11-06 | Tech Res Assoc Extru Cook Food Ind | プロセスチ−ズの連続製造法 |
-
1986
- 1986-11-20 JP JP61275158A patent/JPS63129951A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5476862A (en) * | 1977-11-26 | 1979-06-19 | Snow Brand Milk Products Co Ltd | Production of dried cheese |
| JPS61249342A (ja) * | 1985-04-27 | 1986-11-06 | Tech Res Assoc Extru Cook Food Ind | プロセスチ−ズの連続製造法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03115234U (pt) * | 1990-03-12 | 1991-11-28 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63129951A (ja) | 1988-06-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |