JPS5675059A - Preparation of cheese cake - Google Patents

Preparation of cheese cake

Info

Publication number
JPS5675059A
JPS5675059A JP15158179A JP15158179A JPS5675059A JP S5675059 A JPS5675059 A JP S5675059A JP 15158179 A JP15158179 A JP 15158179A JP 15158179 A JP15158179 A JP 15158179A JP S5675059 A JPS5675059 A JP S5675059A
Authority
JP
Japan
Prior art keywords
cheese cake
fat
oil
mixture
milk powder
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
JP15158179A
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 JP15158179A priority Critical patent/JPS5675059A/en
Publication of JPS5675059A publication Critical patent/JPS5675059A/en
Pending legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)

Abstract

PURPOSE: To obtain a cheese cake having a unique and improved flavor, by adding a lactic acid bacterium starter and a rennet to a dispersion consisting of skim milk powder, a fat or oil, an emulsifier and water, fermenting and gelatinizing the mixture, adjusting the pH, and removing a whey.
CONSTITUTION: A dispersion consisting of skim milk powder, a fat or oil, an emulsifier and water is sterilized by heat, and a lactic acid bacterium starter and a rennet are added thereto, fermented and gelatinized and fermented excessively to a prescribed pH value or below. Skim milk powder or its mixture with a fat or oil is added, and the mixture is sterilized by heat to adjust the pH of the gelatinized product to a prescribed value. After cooling, a whey is removed to prepare a cheese cake. According to the method, a cheese cake having a unique flavor can be obtained as opposed to the conventional method in which the cheese cake is prepared from the milk directly, and the economic efficiency, productivity, uniformity of the product quality, freezing stability and resistance to spoilage can be improved.
COPYRIGHT: (C)1981,JPO&Japio
JP15158179A 1979-11-22 1979-11-22 Preparation of cheese cake Pending JPS5675059A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15158179A JPS5675059A (en) 1979-11-22 1979-11-22 Preparation of cheese cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15158179A JPS5675059A (en) 1979-11-22 1979-11-22 Preparation of cheese cake

Publications (1)

Publication Number Publication Date
JPS5675059A true JPS5675059A (en) 1981-06-20

Family

ID=15521637

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15158179A Pending JPS5675059A (en) 1979-11-22 1979-11-22 Preparation of cheese cake

Country Status (1)

Country Link
JP (1) JPS5675059A (en)

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