JPS5664745A - Production of cheese cake - Google Patents

Production of cheese cake

Info

Publication number
JPS5664745A
JPS5664745A JP13949579A JP13949579A JPS5664745A JP S5664745 A JPS5664745 A JP S5664745A JP 13949579 A JP13949579 A JP 13949579A JP 13949579 A JP13949579 A JP 13949579A JP S5664745 A JPS5664745 A JP S5664745A
Authority
JP
Japan
Prior art keywords
heating
emulsifier
fermentation
fat
freezing
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
JP13949579A
Other languages
Japanese (ja)
Inventor
Toshiyuki Oota
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 JP13949579A priority Critical patent/JPS5664745A/en
Publication of JPS5664745A publication Critical patent/JPS5664745A/en
Pending legal-status Critical Current

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  • Dairy Products (AREA)

Abstract

PURPOSE: A dispersion composed of defatted dry milk, fat, an emulsifier and water is used as a starting material to produce cheese cake having good economic efficiency, productivity, uniform quality, quality-stability, freezing stability and high rotting resistance and further showing unique and good taste.
CONSTITUTION: After a dispersion composed of defatted dry milk, fat, an emulsifier and water is sterilized by heating, it is treated with a homogenizer while it is still hot or under heating. Then, a starter of Lactobacillus and rennet are admixed thereto and fermentation is effected to cause gelation and simultaneously lower the pH. When the pH comes to a certains value, for example, a little before 4.6, that is 4.8, the fermentation is stopped by heating to kill the microorganisms and the pH is adjusted to the prescribed value. Then, the gelation product is cooled, filtered to remove whey, and stored preferably by freezing.
COPYRIGHT: (C)1981,JPO&Japio
JP13949579A 1979-10-29 1979-10-29 Production of cheese cake Pending JPS5664745A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP13949579A JPS5664745A (en) 1979-10-29 1979-10-29 Production of cheese cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP13949579A JPS5664745A (en) 1979-10-29 1979-10-29 Production of cheese cake

Publications (1)

Publication Number Publication Date
JPS5664745A true JPS5664745A (en) 1981-06-02

Family

ID=15246592

Family Applications (1)

Application Number Title Priority Date Filing Date
JP13949579A Pending JPS5664745A (en) 1979-10-29 1979-10-29 Production of cheese cake

Country Status (1)

Country Link
JP (1) JPS5664745A (en)

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