JPH0259702B2 - - Google Patents
Info
- Publication number
- JPH0259702B2 JPH0259702B2 JP62166952A JP16695287A JPH0259702B2 JP H0259702 B2 JPH0259702 B2 JP H0259702B2 JP 62166952 A JP62166952 A JP 62166952A JP 16695287 A JP16695287 A JP 16695287A JP H0259702 B2 JPH0259702 B2 JP H0259702B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- temperature
- raw
- emulsification
- stirring
- 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 58
- 238000004945 emulsification Methods 0.000 claims description 23
- 235000014059 processed cheese Nutrition 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 240000002129 Malva sylvestris Species 0.000 claims description 4
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 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
- 235000011054 acetic acid Nutrition 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
- 235000008429 bread Nutrition 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
- 235000021383 camembert cheese Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000000668 effect on calcium Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 235000011118 potassium hydroxide Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62166952A JPS6413948A (en) | 1987-07-06 | 1987-07-06 | Production of processed cheese of high water content having excellent functionality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62166952A JPS6413948A (en) | 1987-07-06 | 1987-07-06 | Production of processed cheese of high water content having excellent functionality |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6413948A JPS6413948A (en) | 1989-01-18 |
| JPH0259702B2 true JPH0259702B2 (fr) | 1990-12-13 |
Family
ID=15840665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62166952A Granted JPS6413948A (en) | 1987-07-06 | 1987-07-06 | Production of processed cheese of high water content having excellent functionality |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6413948A (fr) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0576653U (ja) * | 1992-03-25 | 1993-10-19 | 株式会社神戸製鋼所 | 電磁界鋳型装置 |
| US6437507B2 (en) | 1997-11-07 | 2002-08-20 | Lg Electronics Inc. | Hollow cathode type color PDP |
| US9232808B2 (en) | 2007-06-29 | 2016-01-12 | Kraft Foods Group Brands Llc | Processed cheese without emulsifying salts |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5848145A (ja) * | 1981-09-17 | 1983-03-22 | Ricoh Co Ltd | オ−バラツプ処理方式 |
| JPS61158746A (ja) * | 1984-12-31 | 1986-07-18 | Rokko Bataa Kk | 融解塩を使用しない加工チ−ズの製造方法 |
| JPS61227736A (ja) * | 1985-04-02 | 1986-10-09 | Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai | 繊維状組織を有するチ−ズの製造法 |
| 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 |
-
1987
- 1987-07-06 JP JP62166952A patent/JPS6413948A/ja active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5848145A (ja) * | 1981-09-17 | 1983-03-22 | Ricoh Co Ltd | オ−バラツプ処理方式 |
| JPS61158746A (ja) * | 1984-12-31 | 1986-07-18 | Rokko Bataa Kk | 融解塩を使用しない加工チ−ズの製造方法 |
| JPS61227736A (ja) * | 1985-04-02 | 1986-10-09 | Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai | 繊維状組織を有するチ−ズの製造法 |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6413948A (en) | 1989-01-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US10888100B2 (en) | Dairy product and process | |
| US5395630A (en) | Process for preparing low fat cheese products | |
| US6319526B1 (en) | Pasta filata cheese | |
| RU2143816C1 (ru) | Способ получения створоженной массы для получения сыра с контролируемым плавлением, способ изготовления сыра с контролируемым плавлением, способ производства сырной массы для получения сырного продукта, створоженная сырная масса, сырная масса для получения сырного продукта с контролируемым плавлением (варианты) | |
| US4397878A (en) | Process for producing a cream cheese-like food | |
| KR0178013B1 (ko) | 탈지 자연치즈의 제조방법 | |
| US20030054068A1 (en) | Modified milk protein concentrates and their use in making gels and dairy products | |
| EP1385387B1 (fr) | Procede de fabrication d'un produit laitier ne contenant pas de sels d'emulsification | |
| JP3625852B2 (ja) | 高水分脱脂チーズソースの製造方法 | |
| JPH06217691A (ja) | 低脂肪チーズ製品および製造法 | |
| CN1123516A (zh) | 无脂天然干酪的制造方法 | |
| EP1653811B1 (fr) | Traitement de preparation d'un ingredient concentre a base de proteine de lait | |
| CA2367222C (fr) | Procede ameliore pour mozzarella | |
| US4020186A (en) | Method for manufacture of Ricotta cheese | |
| MXPA04005787A (es) | METODO PARA ELABORAR ALIMENTO BASADO EN LáCTEOS CON ALTO CONTENIDO DE SOLIDOS Y ALTO CONTENIDO DE PROTEINA. | |
| US5942263A (en) | Pasta filata-simulative cheese product and method of making | |
| US5549916A (en) | Process for preparing low fat cheese products | |
| JP3024690B2 (ja) | チーズ類及びその製造方法 | |
| JPH0259702B2 (fr) | ||
| JP3485706B2 (ja) | クリームチーズ様食品及びその製造法 | |
| JP3705564B2 (ja) | プロセスチーズ及びその製造方法 | |
| JPH0131862B2 (fr) | ||
| WO1991003165A1 (fr) | Composition a etaler semblable a du fromage et procede de production | |
| JP3388715B2 (ja) | 低脂肪チーズ及びその製造方法 | |
| WO1991017664A1 (fr) | Fromage fondu a faible teneur en graisse et en cholesterol |
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 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term | ||
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20071213 Year of fee payment: 17 |