JPS5668349A - Preparation of food similar to mozzarella cheese - Google Patents
Preparation of food similar to mozzarella cheeseInfo
- 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
Links
- 235000013351 cheese Nutrition 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 title abstract 3
- 102000011632 Caseins Human genes 0.000 abstract 6
- 108010076119 Caseins Proteins 0.000 abstract 6
- 239000002253 acid Substances 0.000 abstract 4
- 239000005018 casein Substances 0.000 abstract 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 4
- 235000021240 caseins Nutrition 0.000 abstract 4
- 239000007864 aqueous solution Substances 0.000 abstract 3
- 239000007788 liquid Substances 0.000 abstract 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 2
- 239000001110 calcium chloride Substances 0.000 abstract 2
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000002864 food coloring agent Nutrition 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 239000006228 supernatant Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
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 (enExample) | 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 (enExample) |
Cited By (3)
| 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 (ja) * | 2003-11-14 | 2007-05-10 | ダッドレー エルストン，ピーター | 乳製品及び乳製品分野の方法 |
| JP2019505233A (ja) * | 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 | 乳製品および加工 |
-
1979
- 1979-11-08 JP JP14489479A patent/JPS5668349A/ja active Granted
Cited By (5)
| 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 (ja) * | 2003-11-14 | 2007-05-10 | ダッドレー エルストン，ピーター | 乳製品及び乳製品分野の方法 |
| JP2019505233A (ja) * | 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 | 乳製品および加工 |
| US10993453B2 (en) | 2015-12-24 | 2021-05-04 | Fonterra Co-Operative Group Limited | Dairy product and processes |
| JP2021184735A (ja) * | 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 | 乳製品および加工 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6219812B2 (enExample) | 1987-05-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4188411A (en) | Method of preparing a protein-enriched unripened cheese composition | |
| KR940013338A (ko) | 저 지방 치즈 제품 및 그의 제조 방법 | |
| ATE147586T1 (de) | Verfahren zur spontanen thermischen gelierung einer lösung eines proteins, das beim isoelektrischen ph koagulierbar ist, wie z.b. kasein, durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln | |
| AU620163B2 (en) | Oil and fat emulsified product and method for processing raw meat by use thereof | |
| DE2325131A1 (de) | Lebensmittelzusammensetzung | |
| JPS55104871A (en) | Preparation of "tofu"-like food | |
| US1634410A (en) | Processed cheese and method of making the same | |
| DK0828433T3 (da) | Produkt af smelteosttype og fremgangsmåde til fremstilling deraf | |
| JPS6480251A (en) | Production of natural cheese-like food having excellent functionality | |
| GB1380822A (en) | Preparation of fresh cheese curd such as ricotta | |
| JPS56151479A (en) | O/w type emulsified composition having acidity | |
| GB1591609A (en) | Fat | |
| JP2002095410A (ja) | 耐熱性及び耐水性を有するナチュラルチーズ及びその製造方法 | |
| JP2841227B2 (ja) | タンパク質凍結ゲルを用いたヨーグルトとその製造方法 | |
| Knapp et al. | Evaluating cheese-like emulsions from animal blood proteins and whey solids | |
| JPS63167765A (ja) | 水産練製品の製造法 | |
| DE2110854C3 (de) | Verfahren zur Herstellung von EiweiBkonzentraten | |
| JPS56140868A (en) | Preparation of fried bean curd | |
| JPS6344862A (ja) | 豆腐 | |
| US2103304A (en) | Cheese product | |
| JPS5554875A (en) | Material for marine product consisting mainly of milk protein and its preparation | |
| JPS5675086A (en) | Preparation of cheese-containing drink | |
| JPS5629952A (en) | Preparation of milk drink | |
| JPS6312270A (ja) | 海藻を主成分とする食品の製法 | |
| RU98102210A (ru) | Способ получения мягкого сыра |