JPS6379559A - 繊維性を保有するチ−ズ製品の製造方法 - Google Patents
繊維性を保有するチ−ズ製品の製造方法Info
- Publication number
- JPS6379559A JPS6379559A JP61224899A JP22489986A JPS6379559A JP S6379559 A JPS6379559 A JP S6379559A JP 61224899 A JP61224899 A JP 61224899A JP 22489986 A JP22489986 A JP 22489986A JP S6379559 A JPS6379559 A JP S6379559A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- curd
- condensed milk
- cheese product
- condensed
- 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 claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 29
- 239000008267 milk Substances 0.000 claims abstract description 29
- 210000004080 milk Anatomy 0.000 claims abstract description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 239000007858 starting material Substances 0.000 claims abstract description 6
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- 230000001112 coagulating effect Effects 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000020186 condensed milk Nutrition 0.000 abstract description 10
- 108090000790 Enzymes Proteins 0.000 abstract description 7
- 102000004190 Enzymes Human genes 0.000 abstract description 7
- 230000007774 longterm Effects 0.000 abstract description 4
- 235000020247 cow milk Nutrition 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 206010053567 Coagulopathies Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000020803 food preference Nutrition 0.000 description 1
- 229940050410 gluconate Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61224899A JPS6379559A (ja) | 1986-09-25 | 1986-09-25 | 繊維性を保有するチ−ズ製品の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61224899A JPS6379559A (ja) | 1986-09-25 | 1986-09-25 | 繊維性を保有するチ−ズ製品の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6379559A true JPS6379559A (ja) | 1988-04-09 |
| JPH0552165B2 JPH0552165B2 (enrdf_load_stackoverflow) | 1993-08-04 |
Family
ID=16820898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61224899A Granted JPS6379559A (ja) | 1986-09-25 | 1986-09-25 | 繊維性を保有するチ−ズ製品の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6379559A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011193838A (ja) * | 2010-03-23 | 2011-10-06 | Snow Brand Milk Products Co Ltd | 調味付け繊維状チーズの製造方法 |
-
1986
- 1986-09-25 JP JP61224899A patent/JPS6379559A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011193838A (ja) * | 2010-03-23 | 2011-10-06 | Snow Brand Milk Products Co Ltd | 調味付け繊維状チーズの製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0552165B2 (enrdf_load_stackoverflow) | 1993-08-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100588922B1 (ko) | 치즈 및 치즈제품의 제조방법 | |
| JP4485801B2 (ja) | 乳製品及び工程 | |
| US3914435A (en) | Manufacture of cheese from ultrafiltered milk | |
| US5597594A (en) | Process for preparing cheese-like food product | |
| CN101801203B (zh) | 奶酪的制作方法 | |
| US5334398A (en) | Processes for the production of a cheese curd and cheese containing whey protein | |
| DK167168B1 (da) | Fremgangsmaade til kontinuerlig fremstilling af hytteost ud fra ultrafiltreret maelk | |
| JP2514547B2 (ja) | 限外濾過濃縮乳を用いたチ―ズ及びその製造方法 | |
| US5431931A (en) | Method for manufacture of low fat pasta filata cheese | |
| US5130148A (en) | Method of cheese manufacture | |
| HUT51463A (en) | Method for producing kefir | |
| JP4263720B2 (ja) | チーズの製造方法 | |
| JP3060392B2 (ja) | 限外濾過した濃縮乳を用いる機能性の良好なチーズの製造法 | |
| CA2037245C (en) | Method for manufacture of swiss cheese | |
| JPS6379559A (ja) | 繊維性を保有するチ−ズ製品の製造方法 | |
| JPH0248218B2 (ja) | Chiizukaadonochoseiho | |
| JP2986108B2 (ja) | 粉乳から繊維性を有するチーズの製造方法 | |
| HU212203B (en) | Process for producing cheese by increased protein-utilising | |
| JPS5941690B2 (ja) | 粉末殺菌チ−ズの製造方法 | |
| JPH07143844A (ja) | カードおよびそれを用いるチーズの製造方法 | |
| JPH0235037A (ja) | チーズカード及びチーズの製造方法 | |
| JPS62240A (ja) | 限外濾過濃縮乳からカルシウム凝固チ−ズを製造する方法 | |
| JPH07264980A (ja) | ホエータンパク質チーズ及びその製造方法 | |
| JPS63164850A (ja) | 熱湯可塑性乳蛋白質粉末の製造法 | |
| JPH0583221B2 (enrdf_load_stackoverflow) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |