JPS57129644A - Preparation of cheese having network structure - Google Patents

Preparation of cheese having network structure

Info

Publication number
JPS57129644A
JPS57129644A JP1580881A JP1580881A JPS57129644A JP S57129644 A JPS57129644 A JP S57129644A JP 1580881 A JP1580881 A JP 1580881A JP 1580881 A JP1580881 A JP 1580881A JP S57129644 A JPS57129644 A JP S57129644A
Authority
JP
Japan
Prior art keywords
cheese
lump
curd
network structure
fibers
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
JP1580881A
Other languages
Japanese (ja)
Other versions
JPS5831173B2 (en
Inventor
Morio Kuboyama
Takashi Suda
Takashi Shinozaki
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.)
Morinaga Milk Industry Co Ltd
Original Assignee
Morinaga Milk Industry 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 Morinaga Milk Industry Co Ltd filed Critical Morinaga Milk Industry Co Ltd
Priority to JP1580881A priority Critical patent/JPS5831173B2/en
Publication of JPS57129644A publication Critical patent/JPS57129644A/en
Publication of JPS5831173B2 publication Critical patent/JPS5831173B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)

Abstract

PURPOSE: To obtain a cheese in which fibers are partially torn and entangled mutually in the network structure thereof, by taking out a lump of a flexible cheese curd from hot water, drawing the lump, cooling and solidifying the lump, and rolling the lump by pressure rollers.
CONSTITUTION: In one example, a curd obtained by adding rennet to a raw milk is cheddared to a pH of 5.1W5.3, dipped in hot water and heated to 54W75°C to give a flexible cheese curd, which is then drawn by a rope sizer, etc. into a rope having a structure in which fibers are molded. The resultant rod-like cheese curd is passed through a gap between a pair of rollers and rolled into a network cheese sheet having a thickness of 0.5W5mm.
COPYRIGHT: (C)1982,JPO&Japio
JP1580881A 1981-02-06 1981-02-06 Method for producing cheese with network structure Expired JPS5831173B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1580881A JPS5831173B2 (en) 1981-02-06 1981-02-06 Method for producing cheese with network structure

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1580881A JPS5831173B2 (en) 1981-02-06 1981-02-06 Method for producing cheese with network structure

Publications (2)

Publication Number Publication Date
JPS57129644A true JPS57129644A (en) 1982-08-11
JPS5831173B2 JPS5831173B2 (en) 1983-07-04

Family

ID=11899140

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1580881A Expired JPS5831173B2 (en) 1981-02-06 1981-02-06 Method for producing cheese with network structure

Country Status (1)

Country Link
JP (1) JPS5831173B2 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59140865U (en) * 1983-03-11 1984-09-20 中島　勇 business card
JPS60137574U (en) * 1984-02-21 1985-09-12 ソニー株式会社 business card
JPS60254389A (en) * 1984-05-31 1985-12-16 Hotta Eng Kk Card having storage film
JPS6246691A (en) * 1985-08-26 1987-02-28 島田　輝夫 Business card with telephone card stock
JPS62142785U (en) * 1986-02-27 1987-09-09
JPS62187785U (en) * 1986-05-20 1987-11-30

Also Published As

Publication number Publication date
JPS5831173B2 (en) 1983-07-04

Similar Documents

Publication Publication Date Title
BR9703653A (en) Controlled melting cheese
JPS57129644A (en) Preparation of cheese having network structure
TR200102538T2 (en) A process for the preparation of molded polyurethane material
AR230149A1 (en) METHOD FOR PREPARING A SURFACTANT PRODUCT - STARCH DISPERSIBLE IN HOT WATER, AS A THICKENER FOR PACKAGED FOODS AND ACID FOODS, PRODUCT SO OBTAINED, METHOD FOR PREPARING A STABLE STARCH PRODUCT IN ACID AND PRODUCT OBTAINED
JPS5571445A (en) Production of lactose hydrolyzate
FR2574629B1 (en) PROCESS FOR PRODUCING HYPOSODE CHEESE, ESPECIALLY HYPOSODE GRUYERE CHEESE
FR2536337B1 (en) REINFORCEMENT FOR COMPLEX SHEET PRODUCTS, PROCESS FOR OBTAINING SUCH REINFORCEMENT AND ITS APPLICATION TO THE PRODUCTION OF SUCH PRODUCTS, IN PARTICULAR FOR COVERING FLOORS AND WALLS
SE8500687D0 (en) PROCEDURE AND DEVICE FOR TREATMENT WITH LIQUID SPECIFICATIONS OF HOSE OF WOVEN MATERIAL
JPS5630018A (en) Shape controlling method for sheet rolling work
DE69605668T2 (en) MELT CHEESE PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
JPS5831175B2 (en) Method and apparatus for producing string cheese having a complex fibrous structure
JPS5659240A (en) Preparation of transfer paper for electrophotographic copying
JPS5324094A (en) Microbial preparation of lactase
JPS5524766A (en) Thick plate rolling method
JPS5361576A (en) Preparation of sterilized dialyzer
JPS56164744A (en) Preparation of cheese product having fibrous structure
EP0434238A3 (en) Improvements in or relating to apparatus for crimping
JPS5739119A (en) Preparation of steel plate
JPS5672650A (en) Preparation of milk curd (tofu)
JPS5533851A (en) Screw-down force reducing rolling method
TH9456EX (en) A firm mozzarella / cheddar cheese product.
TH9456A (en) A firm mozzarella / cheddar cheese product.
IT8344010A0 (en) DEVICE TO OBTAIN CIRCULAR SHAPES OF DETERMINED THICKNESS STARTING FROM NEARLY SPHERICAL SHAPES USED IN PARTICULAR TO ROLL OUT DOUGH FOR PIZZAS, PIADINAS ETC.
JPS5576571A (en) Manufacturing method for lead battery lattice plate
JPS5378326A (en) Production of carbon