JPS5675060A - Cheese - Google Patents

Cheese

Info

Publication number
JPS5675060A
JPS5675060A JP15158279A JP15158279A JPS5675060A JP S5675060 A JPS5675060 A JP S5675060A JP 15158279 A JP15158279 A JP 15158279A JP 15158279 A JP15158279 A JP 15158279A JP S5675060 A JPS5675060 A JP S5675060A
Authority
JP
Japan
Prior art keywords
cheese
dispersion
cyclodextrin
fermenting
sterilizing
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
JP15158279A
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 JP15158279A priority Critical patent/JPS5675060A/en
Publication of JPS5675060A publication Critical patent/JPS5675060A/en
Pending legal-status Critical Current

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  • Dairy Products (AREA)

Abstract

PURPOSE: To obtain a stable and integrated cheese, having improved flavor, resistance to drying, spoilage and stability, and capable of aging during the storage gradually, by adding cyclodextrin to the cheese.
CONSTITUTION: Cyclodextrin is added to a cheese. A natural cheese, process cheese or a cream cheese may be used as the cheese. The cream cheese is obtained by sterilizing a dispersion consisting of skim milk powder, a fat or oil and an emulsifier by heat, fermenting the dispersion with a lactic acid bacterium starter and a rennet, gelatinizing the dispersion, reducing the pH thereof, fermenting the dispersion immediately before the prescribed pH value, sterilizing the fermented dispersion by heat to stop the progress of the fermentation, adjusting the pH of the gelatinized product to a prescribed value, cooling and filtering the product to remove a whey. The cheese shows the integration with the cyclodextrin very powerfully and a marked effect thereof.
COPYRIGHT: (C)1981,JPO&Japio
JP15158279A 1979-11-22 1979-11-22 Cheese Pending JPS5675060A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15158279A JPS5675060A (en) 1979-11-22 1979-11-22 Cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15158279A JPS5675060A (en) 1979-11-22 1979-11-22 Cheese

Publications (1)

Publication Number Publication Date
JPS5675060A true JPS5675060A (en) 1981-06-20

Family

ID=15521658

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15158279A Pending JPS5675060A (en) 1979-11-22 1979-11-22 Cheese

Country Status (1)

Country Link
JP (1) JPS5675060A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030078532A (en) * 2002-03-30 2003-10-08 곽해수 A method for cholesterol removal of cheeses
WO2009005107A1 (en) 2007-07-02 2009-01-08 San-Ei Gen F.F.I., Inc. Processed food composition containing dextrin

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030078532A (en) * 2002-03-30 2003-10-08 곽해수 A method for cholesterol removal of cheeses
WO2009005107A1 (en) 2007-07-02 2009-01-08 San-Ei Gen F.F.I., Inc. Processed food composition containing dextrin

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