JPS63129951A - Production of processed cheese having excellent functionality for emulsification under low shearing force - Google Patents
Production of processed cheese having excellent functionality for emulsification under low shearing forceInfo
- Publication number
- JPS63129951A JPS63129951A JP61275158A JP27515886A JPS63129951A JP S63129951 A JPS63129951 A JP S63129951A JP 61275158 A JP61275158 A JP 61275158A JP 27515886 A JP27515886 A JP 27515886A JP S63129951 A JPS63129951 A JP S63129951A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- moisture content
- emulsification
- shearing force
- processed cheese
- 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
- 238000004945 emulsification Methods 0.000 title claims abstract description 20
- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 238000010008 shearing Methods 0.000 title abstract description 4
- 235000013351 cheese Nutrition 0.000 claims abstract description 58
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 240000002129 Malva sylvestris Species 0.000 claims description 6
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 8
- 239000003995 emulsifying agent Substances 0.000 abstract description 3
- 239000003002 pH adjusting agent Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000668 effect on calcium Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 235000011167 hydrochloric acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011882 ultra-fine particle Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
皮呈上■肌里分団
本発明は、原料ナチュラルチーズのｐＨと水分を一定範
囲内に調整することにより、溶融塩を使用することなく
、低剪断力で乳化し得る加工チーズの製造法に関する。[Detailed description of the invention] The present invention enables emulsification with low shear force without using molten salt by adjusting the pH and moisture content of raw natural cheese within a certain range. Concerning a method for manufacturing processed cheese.
従来の技術
従来、加工チーズの製造法として、原料ナチュラルチー
ズに加水してカッター又はロールミルで処理することに
より、溶融塩を使用しなくてもチーズを乳化し得る方法
（特公昭５５−３９２９９号）、及び原料ナチュラルチ
ーズを粉砕し、加水したものを超微粒子重圧摩砕機で処
理することにより、溶融塩を使用せずに乳化し得る方法
（特開昭６１−１５８７４６号）が提案されている。Conventional technology Conventionally, as a method for producing processed cheese, it is possible to emulsify cheese without using molten salt by adding water to raw natural cheese and processing it with a cutter or roll mill (Japanese Patent Publication No. 55-39299). A method has been proposed (Japanese Unexamined Patent Application Publication No. 158746/1983) in which emulsification can be achieved without using molten salt by crushing and adding water to raw natural cheese and treating it with an ultrafine particle heavy-pressure mill.
しかし、これらの方法はいずれも原料チーズの乳化に高
い剪断力をかけて強制的に乳化を行うものである。However, all of these methods force emulsification by applying high shearing force to the emulsification of the raw cheese.
すなわち、チーズは溶融塩を添加しないで加熱溶融する
と硬いゴム状となり、また、油と水の分離が生ずるため
に、カッター、コロイドミル並びに超微粒子重圧摩砕機
等を用いてチーズに高剪断力をかけて乳化することが必
要となる。一方、高剪断力よる乳化を行わない場合には
、離水及び脂肪分離を抑制するために乳化剤、安定剤等
の使用が不可欠となる。In other words, when cheese is heated and melted without adding molten salt, it becomes hard and rubbery, and separation of oil and water occurs. It is necessary to emulsify by On the other hand, when emulsification using high shear force is not performed, it is essential to use emulsifiers, stabilizers, etc. to suppress syneresis and fat separation.
而して、チーズに高剪断力をかけて乳化した場合、得ら
れる加工チーズの組織は良好であるが、そのメルトダウ
ン性（ＭＤ性）、糸曵き性（繊維性）及び加熱時の粘度
等の機能性が低下するという問題がある。因に、チーズ
を低速攪拌により乳化して得られる加工チーズでは上記
の機能性は良好であるものの、組織が粗く食感が劣ると
いう問題がみられる。When cheese is emulsified by applying a high shear force, the structure of the resulting processed cheese is good, but its meltdown property (MD property), stringiness (fibrous property), viscosity when heated, etc. There is a problem that the functionality of Incidentally, although processed cheese obtained by emulsifying cheese by low-speed stirring has good functionality, the problem is that the structure is coarse and the texture is poor.
一１明が解ンしようとするＨＢ
本発明は叙上の状況に鑑みなされたものであって、原料
ナチュラルチーズを、それに溶融塩を添加することなく
、低剪断力で乳化して組織及び機能性共に良好なハード
タイプの殺菌ナチュラルチーズである加工チーズを得る
ための製造法を捷供することを課題とする。The present invention was made in view of the above-mentioned circumstances, and it emulsifies raw natural cheese with low shear force without adding molten salt to improve its structure and function. The object of the present invention is to provide a manufacturing method for obtaining processed cheese, which is a hard type pasteurized natural cheese with good properties.
以下本発明の詳細な説明する。The present invention will be explained in detail below.
発明の構成
本発明の特徴は、ナチュラルチーズから加工チーズを製
造するにあたり、原料ナチュラルチーズを粉砕し、その
ｐＨ及び水分を使用する原料ナチュラルチーズの種類に
応じて一定範囲内にそれぞれ調整した後、溶融塩を添加
することなく、上記チーズを高温下に低剪断力で撹拌し
て乳化することにある。Structure of the Invention The feature of the present invention is that when producing processed cheese from natural cheese, the raw natural cheese is crushed, and after adjusting its pH and moisture within a certain range depending on the type of raw natural cheese used, The objective is to emulsify the cheese by stirring it at high temperature with low shear force without adding molten salt.
課題を解ンするための手段
本発明においては、原料としてのナチュラルチーズを粉
砕してそのｐＨと水分を一定範囲内で調整するものであ
るが、ｐＨをｊＩ！整するにはｐＨｉＦＩ整削、例えば
Ｃａ”″に幻しキレート作用のない、乳酸、塩酸、リン
ゴ酸、コハク酸、酢酸、重曹、炭酸カリウム、苛性ソー
ダ、水酸化カルシウムを用いるか、もしくはｐＨの異な
る２種以上のチーズを配合して行うとよい。また、水分
の調整は水を添加するか、もしくは水分の異なる２種以
上のチーズを配合することにより行い得る。Means for solving the problem In the present invention, natural cheese as a raw material is crushed and its pH and moisture content are adjusted within a certain range. To adjust pHiFI, for example, use lactic acid, hydrochloric acid, malic acid, succinic acid, acetic acid, sodium bicarbonate, potassium carbonate, caustic soda, calcium hydroxide, which have no chelating effect on Ca, or use a substance with a different pH. It is best to mix two or more types of cheese. In addition, the moisture content can be adjusted by adding water or by blending two or more types of cheese with different moisture content.
上記ｐＨ及び水分の調整にあたっては、使用するナチュ
ラルチーズの種類に応じて一定範囲内にそれぞれ調整す
る必要がある。すなわち、ナチュラルチーズはその種類
によりｐＨ及び水分が相違しており、また、その熟度に
より安定した乳化可能なｐＨ及び水分の範囲も異なるの
で、原料としてのナチュラルチーズの種類又は配合に応
じて乳化可能なｐＨと水分の範囲の存在することが明ら
かとなった。When adjusting the pH and water content, it is necessary to adjust them within a certain range depending on the type of natural cheese used. In other words, the pH and moisture content of natural cheese differs depending on its type, and the stable emulsifiable pH and moisture range also differ depending on its ripeness. It has become clear that there is a range of possible pH and moisture content.
因に、このようなことは、モザレラチーズ製造時のプラ
スチックカードのもつ物性がヒントになっている。すな
わち、上記のプラスチックカードは、熱湯中で水に分散
せず、脂肪を包含しながらモチ状の物性を示すが、通常
のナチュラルチーズの場合、このモザレラチーズと比較
して熟成度合は進んでいるものの、ある一定のｐＨ、水
分条件では上記のプラスチックカードの性質を一部保有
していると考えられた。実際に、各種のナチュラルチー
ズを用いて検討したところ、一定の水分領域で、上述し
たように安定した乳化が可能であることが判明した。す
なわち、通常の乳化機ではドレン量がオーバーとなるが
、間接的な加熱を効率的に行い得るエクストルーダを連
続乳化機として使用すると、良好な組織を有するハード
タイプの殺菌ナチュラルチーズが得られるものである。Incidentally, this phenomenon was inspired by the physical properties of plastic curd during the production of mozzarella cheese. In other words, the above-mentioned plastic curd does not disperse in water in boiling water and exhibits chewy physical properties while containing fat, but in the case of normal natural cheese, although the degree of ripening is advanced compared to this mozzarella cheese, It was thought that under certain pH and moisture conditions, it retains some of the properties of the plastic card described above. In fact, when various natural cheeses were investigated, it was found that stable emulsification as described above is possible within a certain moisture range. In other words, with a normal emulsifying machine, the amount of drain would be excessive, but if an extruder that can efficiently perform indirect heating is used as a continuous emulsifying machine, hard type sterilized natural cheese with a good structure can be obtained. be.
次に、原料として用いるナチュラルチーズの一般的な水
分とｐＨ及び安定な乳化に必要な水分とｐＨの条件をそ
れぞれ試験した結果を例示すると表１及び表２に示すと
おりである。Next, Tables 1 and 2 show the results of testing the general moisture and pH of natural cheese used as raw materials and the conditions of moisture and pH necessary for stable emulsification.
表 １ （原料チーズのｐＨと水分）
表 ２ （安定な乳化条件）
（注）表中の数値条件は、各チーズ５０ｋｇを８５〜９
０℃の温度下でエクストルーダを用いて間接加熱方式で
乳化した場合について示す。Table 1 (pH and moisture content of raw cheese) Table 2 (Stable emulsification conditions) (Note) The numerical conditions in the table are 85 to 9 for 50 kg of each cheese.
A case is shown in which emulsification is performed by indirect heating using an extruder at a temperature of 0°C.
表２にみられるとおり、原料チーズの乳化可能な範囲は
原則として水分により制限される。As shown in Table 2, the emulsifiable range of raw cheese is generally limited by moisture.
なお、ｐＨが高くなるとチーズカードの粘性が高くなり
、ｐＨ６，３付近になると油脂骨の乳化が困難となる。Note that as the pH increases, the viscosity of the cheese curd increases, and when the pH is around 6.3, it becomes difficult to emulsify the fat bones.
本発明では、上記試験結果に基づいて原料ナチュラルチ
ーズの水分を、加水もしくは２種以上の水分の異なるチ
ーズの配合により約４４％より低い範囲内に調達すると
共に、そのｐＨを約６．２より低い範囲内に調整するこ
とが好ましい。次いでこのように水分とｐｉ（を調整し
た原料チーズを７０℃〜１００℃の温度に加熱して、回
転数６０〜２０Ｏｒ、ｐｌｍ。In the present invention, based on the above test results, the moisture content of raw natural cheese is procured within a range of less than about 44% by adding water or blending two or more types of cheeses with different moisture content, and the pH thereof is lower than about 6.2. It is preferable to adjust within a low range. Next, the raw cheese whose moisture and pi (pi) were adjusted in this way was heated to a temperature of 70°C to 100°C, and the number of revolutions was 60 to 20 Or, plm.
程度の低速乳化機を用いて低剪断力で’１１ Ｐｔ’す
ることにより安定な乳化が得られる。Stable emulsification can be obtained by applying '11 Pt' at low shear force using a low-speed emulsifying machine.
また、一層安定な乳化を得るには、上述のように、チー
ズの水分が大きく影響されるので、上記チーズの加熱、
乳化を、間接的な熱交換能の高いエクストルーダを用い
て行うことが好ましい。In addition, in order to obtain more stable emulsification, as mentioned above, since the moisture content of the cheese is greatly affected, heating the cheese,
It is preferable to carry out emulsification using an extruder with high indirect heat exchange capacity.
上述のように水分とｐＨを調整したチーズを低剪断力で
乳化する場合には、１１０〜１２０℃程度の高温で乳化
を行っても離水及びオイルオフは生じない。このように
して乳化したチーズを常法に従ってカード化することに
より、ハード・タイプの加工チーズが得られる。When cheese whose water content and pH have been adjusted as described above is emulsified with a low shear force, syneresis and oil-off do not occur even if the emulsification is performed at a high temperature of about 110 to 120°C. Hard type processed cheese can be obtained by converting the emulsified cheese into curd according to a conventional method.
窯尻ｑ四來
以上述べたごとく、本発明に従って、原料ナチュラルチ
ーズのｐＨ及び水分を一定範囲内に調整することにより
、溶融塩を添加することなく、しかも低剪断力での撹拌
により上記原料チーズを安定に乳化することができるの
で、加工チーズの製造上空するところが大きいといえる
。特に、乳化をエクストルーダを用いて間接加熱方式で
行うことにより、チーズの調整水分を保持し得るので一
層安定な乳化が得られる。As described above, according to the present invention, by adjusting the pH and moisture content of the raw natural cheese within a certain range, the raw material cheese can be produced without adding molten salt and by stirring with low shear force. Since it can stably emulsify, it can be said to be of great use in the production of processed cheese. In particular, by performing emulsification by indirect heating using an extruder, the adjusted moisture content of the cheese can be retained, resulting in more stable emulsification.
また、本発明では、原料チーズの水分及びｐＨの調整は
、水分及びｐＨの異なる２種以上のナチュラルチーズを
配合することによっても行い得るので、原料チーズの配
合及び組合せを任意に選択することができ、それによっ
て多様な風味を有する加工チーズを提供することができ
る。Furthermore, in the present invention, the moisture content and pH of the raw cheese can be adjusted by blending two or more types of natural cheeses with different moisture content and pH, so the composition and combination of raw cheeses can be arbitrarily selected. This makes it possible to provide processed cheese with a variety of flavors.
以下に実施例により本発明を具体的に説明する。The present invention will be specifically explained below using Examples.
実施例
原料のナチュラルチーズとして下記４種のものを用い、
それらの各水分を変え、かつ種々の条件下で溶融塩や安
定剤を添加することなく、乳化を行ってハードタイプの
チーズを製造した。上記水分と乳化条件、及び得られた
各チーズの組織、メルトダウン性及び糸ひき性を評価し
た結果を併せて表３乃至表６に示した。なお、各原料チ
ーズとも乳酸を用いてｐＨを５．６に１１整した。Examples Using the following four types of natural cheese as raw materials,
Hard cheese was produced by changing the moisture content and emulsifying the cheese under various conditions without adding molten salt or stabilizer. Tables 3 to 6 show the results of evaluating the moisture content and emulsification conditions as well as the structure, meltdown property, and stringiness of each cheese obtained. The pH of each raw cheese was adjusted to 5.6 using lactic acid.
原料チーズ
■国産グリーンゴーダ
水分 ３９．５％ ｐＨ５，６
■ノルウェーゴーダ
水分 ３９．５％ ｐＨ５，６
■ニュージランドチェダー
水分 ３４．５％ ｐＨ５，６
■上記３種の等１混合物
水分 ３７．５％ ｐＨ５，６
上記表３〜表６に示した結果にみられるとおり、■乃至
■の各原料チーズともに、水分４４％以下、ｐｌ＋を５
．６程度に調整したものを９０℃前後の温度下で、回転
数６０〜２０Ｏｒｐｍ程度の低速乳化機を用いて低剪断
力で攪拌して乳化することにより、オイルオフや水分分
離のない、かつ組織の良好な加工チーズが得られる。Raw material cheese■Domestic green gouda Moisture 39.5% pH5,6 ■Norwegian Gouda moisture 39.5% pH5,6 ■New Zealand cheddar Moisture 34.5% pH5,6 ■Mixture of the above three types etc.1 Moisture 37.5% pH5 , 6 As seen in the results shown in Tables 3 to 6 above, each of the raw cheeses ① to ② had a moisture content of 44% or less and a pl+ of 5.
．． By stirring and emulsifying the mixture with a low shear force at a temperature of around 90°C using a low-speed emulsifying machine with a rotation speed of about 60 to 20 rpm, it is possible to form a structure without oil-off or moisture separation. Processed cheese with good quality can be obtained.
他方、乳化を７５Ｏｒｐｍの高速乳化機を用いるか、も
しくは１００℃を越える高温下で乳化を行うとオイルオ
フや水分分離が生ずるようになる。On the other hand, if emulsification is performed using a high-speed emulsifier at 75 rpm or at a high temperature exceeding 100° C., oil-off and water separation will occur.
Claims (3)
たり、原料ナチユラルチーズを粉砕し、そのｐＨ及び水
分を、使用する原料ナチユラルチーズの種類に応じて一
定範囲内にそれぞれ調整した後、溶融塩を添加すること
なく、上記チーズを加温下に低剪断力で撹拌して乳化す
ることを特徴とする加工チーズの製造法。(1) When producing processed cheese from natural cheese, the raw natural cheese is crushed, its pH and moisture are adjusted within a certain range depending on the type of raw natural cheese used, and then molten salt is added. A method for producing processed cheese, characterized in that the cheese is emulsified by stirring with low shear force while heating.
特許請求の範囲第（１）項記載の加工チーズの製造法。(2) A method for producing processed cheese according to claim (1), which uses a combination of two or more raw natural cheeses.
囲第（１）項記載の加工チーズの製造法。(3) A method for producing processed cheese according to claim (1), in which emulsification is performed using an extruder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61275158A JPS63129951A (en) | 1986-11-20 | 1986-11-20 | Production of processed cheese having excellent functionality for emulsification under low shearing force |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61275158A JPS63129951A (en) | 1986-11-20 | 1986-11-20 | Production of processed cheese having excellent functionality for emulsification under low shearing force |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63129951A true JPS63129951A (en) | 1988-06-02 |
| JPH0231933B2 JPH0231933B2 (en) | 1990-07-17 |
Family
ID=17551481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61275158A Granted JPS63129951A (en) | 1986-11-20 | 1986-11-20 | Production of processed cheese having excellent functionality for emulsification under low shearing force |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63129951A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012130288A (en) * | 2010-12-22 | 2012-07-12 | Rokko Butter Co Ltd | Method for producing powdered composite cheese |
| CN104968207A (en) * | 2013-03-07 | 2015-10-07 | 卡夫食品集团品牌有限责任公司 | Emulsifying salt-free cheese and method of making thereof having a blend of sheared and non-sheared fat |
| US9232808B2 (en) | 2007-06-29 | 2016-01-12 | Kraft Foods Group Brands Llc | Processed cheese without emulsifying salts |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03115234U (en) * | 1990-03-12 | 1991-11-28 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5476862A (en) * | 1977-11-26 | 1979-06-19 | Snow Brand Milk Products Co Ltd | Production of dried cheese |
| JPS61249342A (en) * | 1985-04-27 | 1986-11-06 | Tech Res Assoc Extru Cook Food Ind | Continuous production of process cheese |
-
1986
- 1986-11-20 JP JP61275158A patent/JPS63129951A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5476862A (en) * | 1977-11-26 | 1979-06-19 | Snow Brand Milk Products Co Ltd | Production of dried cheese |
| JPS61249342A (en) * | 1985-04-27 | 1986-11-06 | Tech Res Assoc Extru Cook Food Ind | Continuous production of process cheese |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9232808B2 (en) | 2007-06-29 | 2016-01-12 | Kraft Foods Group Brands Llc | Processed cheese without emulsifying salts |
| US9532584B2 (en) | 2007-06-29 | 2017-01-03 | Kraft Foods Group Brands Llc | Processed cheese without emulsifying salts |
| JP2012130288A (en) * | 2010-12-22 | 2012-07-12 | Rokko Butter Co Ltd | Method for producing powdered composite cheese |
| CN104968207A (en) * | 2013-03-07 | 2015-10-07 | 卡夫食品集团品牌有限责任公司 | Emulsifying salt-free cheese and method of making thereof having a blend of sheared and non-sheared fat |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0231933B2 (en) | 1990-07-17 |
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