JPS5668349A - Preparation of food similar to mozzarella cheese - Google Patents

Preparation of food similar to mozzarella cheese

Info

Publication number
JPS5668349A
JPS5668349A JP14489479A JP14489479A JPS5668349A JP S5668349 A JPS5668349 A JP S5668349A JP 14489479 A JP14489479 A JP 14489479A JP 14489479 A JP14489479 A JP 14489479A JP S5668349 A JPS5668349 A JP S5668349A
Authority
JP
Japan
Prior art keywords
casein
curd
acid
homogenized
aqueous solution
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.)
Granted
Application number
JP14489479A
Other languages
Japanese (ja)
Other versions
JPS6219812B2 (en
Inventor
Shinichi Takato
Katsushi Kitamura
Yasuo Yoshioka
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.)
Snow Brand Milk Products Co Ltd
Original Assignee
Snow Brand Milk Products 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 Snow Brand Milk Products Co Ltd filed Critical Snow Brand Milk Products Co Ltd
Priority to JP14489479A priority Critical patent/JPS5668349A/en
Publication of JPS5668349A publication Critical patent/JPS5668349A/en
Publication of JPS6219812B2 publication Critical patent/JPS6219812B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)

Abstract

PURPOSE: To prepare the titled food free of casein odor and having excellent heat degradation properties and threadability, by homogenizing an oil or fat in an aqueous solution of an acid casein, and adding CaCl2 to the homogenized solution to obtain a plasticized curd.
CONSTITUTION: An acid casein aqueous solution of a concentration of 10W15% obtained by adding an alkaline aqueous solution to an acid casein swollen with water, is mixed with 0.8W1.2pts.wt., based on 1pt.wt. of the casein protein, of an oil or fat having a melting point of 30W40°C, and homogenized with a homogenizer. The pH of the homogenized liquid is adjusted to 6.0W6.5 with an acid, and the liquid is heated at 80W100°C, mixed rapidly with 0.01W0.025pt.wt. of CaCl2, and stirred to precipitate a plasticized curd composed of casein protein. The curd is isolated by removing the supernatant liquid, and mixed with various cheese additive such as a cheese flavor, salt, food colors, etc. and kneaded to obtain the objective food.
COPYRIGHT: (C)1981,JPO&Japio
JP14489479A 1979-11-08 1979-11-08 Preparation of food similar to mozzarella cheese Granted JPS5668349A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14489479A JPS5668349A (en) 1979-11-08 1979-11-08 Preparation of food similar to mozzarella cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14489479A JPS5668349A (en) 1979-11-08 1979-11-08 Preparation of food similar to mozzarella cheese

Publications (2)

Publication Number Publication Date
JPS5668349A true JPS5668349A (en) 1981-06-09
JPS6219812B2 JPS6219812B2 (en) 1987-05-01

Family

ID=15372806

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14489479A Granted JPS5668349A (en) 1979-11-08 1979-11-08 Preparation of food similar to mozzarella cheese

Country Status (1)

Country Link
JP (1) JPS5668349A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4397926A (en) * 1981-12-03 1983-08-09 Borden, Inc. Preparation of cheese analogs from combinations of acid casein and rennet casein
JP2007511220A (en) * 2003-11-14 2007-05-10 ダッドレー エルストン,ピーター Dairy products and methods in the field of dairy products
JP2019505233A (en) * 2015-12-24 2019-02-28 フォンテラ コ−オペレイティブ グループ リミティド Dairy products and processing

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4397926A (en) * 1981-12-03 1983-08-09 Borden, Inc. Preparation of cheese analogs from combinations of acid casein and rennet casein
JP2007511220A (en) * 2003-11-14 2007-05-10 ダッドレー エルストン,ピーター Dairy products and methods in the field of dairy products
JP2019505233A (en) * 2015-12-24 2019-02-28 フォンテラ コ−オペレイティブ グループ リミティド Dairy products and processing
US10993453B2 (en) 2015-12-24 2021-05-04 Fonterra Co-Operative Group Limited Dairy product and processes
JP2021184735A (en) * 2015-12-24 2021-12-09 フォンテラ コ−オペレイティブ グループ リミティド Dairy product and its production method

Also Published As

Publication number Publication date
JPS6219812B2 (en) 1987-05-01

Similar Documents

Publication Publication Date Title
KR940013338A (en) Low fat cheese products and methods of making them
DE69216701D1 (en) METHOD FOR THE SPONTANEOUS THERMAL GELLING OF A SOLUTION OF A PROTEIN THAT CAN BE COAGULATED WITH THE ISOELECTRIC PH, E.g. CASEIN, BY MODIFYING THE ALKALIION CONTENT, COAGULATES OBTAINED IN THIS WAY, AND THEIR USE IN PARTICULAR FOR THE PRODUCTION OF FOODSTUFFS
JPS56154950A (en) Preparation of food like bean curd using milk
JPS5668349A (en) Preparation of food similar to mozzarella cheese
AU620163B2 (en) Oil and fat emulsified product and method for processing raw meat by use thereof
JPS55104871A (en) Preparation of "tofu"-like food
JPS5632972A (en) Preparation of potage soup
JPS6485041A (en) Solid food
US4140810A (en) Frying fat
JPS6480251A (en) Production of natural cheese-like food having excellent functionality
GB1380822A (en) Preparation of fresh cheese curd such as ricotta
DK0828433T3 (en) Melted cheese type product and process for making it
JPS5668350A (en) Preparation of powdery pizza topping
JP3894912B2 (en) Molten salt-free cheese and method for producing the same
JPS63109736A (en) Novel solid food containing whey protein
JPS57138342A (en) Preparation of cheese similar to scallops
JPS63167765A (en) Production of marine fish paste product
JP2002095410A (en) Natural cheese having heat resistance and water resistance and method for producing the same
JPS56109549A (en) Milk protein curd
JPS56140868A (en) Preparation of fried bean curd
GB1526935A (en) Food products
JPS5629952A (en) Preparation of milk drink
JPS6312270A (en) Production of food containing seaweed as chief ingredient
JPS5765162A (en) Preparation of fried bean curd
GB1399072A (en) Tofu manufacture