JPS6413948A - Production of processed cheese of high water content having excellent functionality - Google Patents

Production of processed cheese of high water content having excellent functionality

Info

Publication number
JPS6413948A
JPS6413948A JP62166952A JP16695287A JPS6413948A JP S6413948 A JPS6413948 A JP S6413948A JP 62166952 A JP62166952 A JP 62166952A JP 16695287 A JP16695287 A JP 16695287A JP S6413948 A JPS6413948 A JP S6413948A
Authority
JP
Japan
Prior art keywords
raw material
cheese
excellent functionality
production
water content
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
JP62166952A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0259702B2 (enExample
Inventor
Naoyuki Hanawa
Hozumi Tanaka
Kiichiro Akimoto
Tsuguaki Nishitani
Kimie Tamaoki
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.)
Snow Brand Milk Products Co Ltd
Original Assignee
Snow Brand Milk Products 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 Snow Brand Milk Products Co Ltd filed Critical Snow Brand Milk Products Co Ltd
Priority to JP62166952A priority Critical patent/JPS6413948A/ja
Publication of JPS6413948A publication Critical patent/JPS6413948A/ja
Publication of JPH0259702B2 publication Critical patent/JPH0259702B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)
JP62166952A 1987-07-06 1987-07-06 Production of processed cheese of high water content having excellent functionality Granted JPS6413948A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62166952A JPS6413948A (en) 1987-07-06 1987-07-06 Production of processed cheese of high water content having excellent functionality

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62166952A JPS6413948A (en) 1987-07-06 1987-07-06 Production of processed cheese of high water content having excellent functionality

Publications (2)

Publication Number Publication Date
JPS6413948A true JPS6413948A (en) 1989-01-18
JPH0259702B2 JPH0259702B2 (enExample) 1990-12-13

Family

ID=15840665

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62166952A Granted JPS6413948A (en) 1987-07-06 1987-07-06 Production of processed cheese of high water content having excellent functionality

Country Status (1)

Country Link
JP (1) JPS6413948A (enExample)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0576653U (ja) * 1992-03-25 1993-10-19 株式会社神戸製鋼所 電磁界鋳型装置
US6437507B2 (en) 1997-11-07 2002-08-20 Lg Electronics Inc. Hollow cathode type color PDP
US9232808B2 (en) 2007-06-29 2016-01-12 Kraft Foods Group Brands Llc Processed cheese without emulsifying salts

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5848145A (ja) * 1981-09-17 1983-03-22 Ricoh Co Ltd オ−バラツプ処理方式
JPS61158746A (ja) * 1984-12-31 1986-07-18 Rokko Bataa Kk 融解塩を使用しない加工チ−ズの製造方法
JPS61227736A (ja) * 1985-04-02 1986-10-09 Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai 繊維状組織を有するチ−ズの製造法
JPS61249342A (ja) * 1985-04-27 1986-11-06 Tech Res Assoc Extru Cook Food Ind プロセスチ−ズの連続製造法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5848145A (ja) * 1981-09-17 1983-03-22 Ricoh Co Ltd オ−バラツプ処理方式
JPS61158746A (ja) * 1984-12-31 1986-07-18 Rokko Bataa Kk 融解塩を使用しない加工チ−ズの製造方法
JPS61227736A (ja) * 1985-04-02 1986-10-09 Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai 繊維状組織を有するチ−ズの製造法
JPS61249342A (ja) * 1985-04-27 1986-11-06 Tech Res Assoc Extru Cook Food Ind プロセスチ−ズの連続製造法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0576653U (ja) * 1992-03-25 1993-10-19 株式会社神戸製鋼所 電磁界鋳型装置
US6437507B2 (en) 1997-11-07 2002-08-20 Lg Electronics Inc. Hollow cathode type color PDP
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

Also Published As

Publication number Publication date
JPH0259702B2 (enExample) 1990-12-13

Similar Documents

Publication Publication Date Title
ATE130728T1 (de) Verwendung von hydrokolloiden für die formulierung und herstellung von konfektprodukten mit niedrigem fettgehalt und niedriger wasseraktivität und verfahren.
ZA951237B (en) Enteral composition comprising native micellar casein
EP0782825A4 (en) MODIFIED WINE PROTEIN AND A METHOD FOR THE PRODUCTION THEREOF
DE3361367D1 (en) Process for preparing a biologically high-grade natural food concentrate, product obtained by the process and its use
PT84820B (pt) Processo para a preparacao de bebidas de sumo de frutos e de concentrados de sumo com suplemento nutritivo de calcio
SE7712167L (sv) Forfarande for framstellning av mesvaruprodukter i kontinuerlig tillverkningslinje
MXPA01012916A (es) Metodo para preparar productos de queso y bases de quesos procesados.
EP0656366A4 (en) COMBINATION OF IRON AND LACTOFERRIN AND PROCESS FOR PRODUCING THE SAME.
DE69829479D1 (de) Verfahren zur herstellung gefüllter teigwaren
IE801358L (en) Gelling of whey proteins.
ES2006634A6 (es) Un metodo de obtencion de kefir.
DK162623C (da) Pasteuriseret eller varmesteriliseret dyrefoderprodukt og en fremgangsmaade til fremstilling deraf
NZ238596A (en) Preparation of transparent milk whey protein by heating solution below ph 4 or above ph 6
JPS6413948A (en) Production of processed cheese of high water content having excellent functionality
ES453835A1 (es) Metodo para preparar productos alimenticios a partir de una pasta hidratada.
MY133875A (en) A process for preparing reduced fat and fat free sweetened condensed milk
DK0983002T3 (da) Kulinarisk sauce med reduceret fedtindhold og fremgangsmåde til fremstilling heraf
IE782300L (en) Protein concentrate
EP0225770A3 (en) Producing fibrous food products
AU5948586A (en) A process and an apparatus for preparing a cold beverage
IN169945B (enExample)
DE69633720D1 (de) Verfahren zur Herstellung von erweichten Samenkörnern für Lebensmittel und Verpackung der gebrauchsfertigen Körner
DE69016042D1 (de) Essbares fettprodukt mit niedrigem fettgehalt sowie dessen herstellungsverfahren.
AU4016797A (en) Fresh cheese product and process for the manufacture thereof
JPS5668350A (en) Preparation of powdery pizza topping

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

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

EXPY Cancellation because of completion of term
FPAY Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20071213

Year of fee payment: 17