JPS56140856A - Soft food for old man - Google Patents

Soft food for old man

Info

Publication number
JPS56140856A
JPS56140856A JP4421980A JP4421980A JPS56140856A JP S56140856 A JPS56140856 A JP S56140856A JP 4421980 A JP4421980 A JP 4421980A JP 4421980 A JP4421980 A JP 4421980A JP S56140856 A JPS56140856 A JP S56140856A
Authority
JP
Japan
Prior art keywords
curd
milk
defatted
water
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.)
Pending
Application number
JP4421980A
Other languages
Japanese (ja)
Inventor
Torataro Kadota
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP4421980A priority Critical patent/JPS56140856A/en
Publication of JPS56140856A publication Critical patent/JPS56140856A/en
Pending legal-status Critical Current

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  • Dairy Products (AREA)

Abstract

PURPOSE: Cheese useful as a soft food for old man or for preventing diseases of adult people, containing linoleic acid and vegetable protein, obtained by adding soybean milk to defatted milk or defatted powdered milk, followed by subjecting the blend to lactic acid fermentation.
CONSTITUTION: A small amount of soybean milk is added to defatted milk or defatted powdered milk, which is heated to about 75°C, lowered to about 63°C, allowed to stand for about 30min, sterilized, fed to a cheese bat, and cooled to about 30°C. 2W5wt% lactic acid bacillus of starter is added to the blend which is fermented at about 30°C for about 15hr, to form a curd, from which milk serum is separated. The curd is cut by a horizontal curd knife, cut by a vertical curd knife, and the temperature is raised to about 40°C in 50W60min while being stirred slowly. The stirring is continued for about 30min so that the curd is contracted, the milk serum is removed again, the curd is washed with water double the amount of the curd 2W3 times, and the temperature of water is lowered to 20W10°C gradually and water is removed. About 1wt% salt is sprinkled on the curd, which is refrigerated.
COPYRIGHT: (C)1981,JPO&Japio
JP4421980A 1980-04-03 1980-04-03 Soft food for old man Pending JPS56140856A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4421980A JPS56140856A (en) 1980-04-03 1980-04-03 Soft food for old man

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4421980A JPS56140856A (en) 1980-04-03 1980-04-03 Soft food for old man

Publications (1)

Publication Number Publication Date
JPS56140856A true JPS56140856A (en) 1981-11-04

Family

ID=12685426

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4421980A Pending JPS56140856A (en) 1980-04-03 1980-04-03 Soft food for old man

Country Status (1)

Country Link
JP (1) JPS56140856A (en)

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