JPWO2023191025A5 - - Google Patents

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Publication number
JPWO2023191025A5
JPWO2023191025A5 JP2024512886A JP2024512886A JPWO2023191025A5 JP WO2023191025 A5 JPWO2023191025 A5 JP WO2023191025A5 JP 2024512886 A JP2024512886 A JP 2024512886A JP 2024512886 A JP2024512886 A JP 2024512886A JP WO2023191025 A5 JPWO2023191025 A5 JP WO2023191025A5
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JP
Japan
Prior art keywords
mass
cheese
fibrous
days
scored
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
JP2024512886A
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English (en)
Japanese (ja)
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JPWO2023191025A1 (https=
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Application filed filed Critical
Priority claimed from PCT/JP2023/013461 external-priority patent/WO2023191025A1/ja
Publication of JPWO2023191025A1 publication Critical patent/JPWO2023191025A1/ja
Publication of JPWO2023191025A5 publication Critical patent/JPWO2023191025A5/ja
Pending legal-status Critical Current

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JP2024512886A 2022-03-31 2023-03-31 Pending JPWO2023191025A1 (https=)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2022057979 2022-03-31
PCT/JP2023/013461 WO2023191025A1 (ja) 2022-03-31 2023-03-31 繊維状チーズ

Publications (2)

Publication Number Publication Date
JPWO2023191025A1 JPWO2023191025A1 (https=) 2023-10-05
JPWO2023191025A5 true JPWO2023191025A5 (https=) 2024-12-18

Family

ID=88202321

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2024512886A Pending JPWO2023191025A1 (https=) 2022-03-31 2023-03-31

Country Status (3)

Country Link
JP (1) JPWO2023191025A1 (https=)
CN (1) CN118591296A (https=)
WO (1) WO2023191025A1 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2024203065A1 (https=) * 2023-03-27 2024-10-03

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2601323B2 (ja) * 1988-07-11 1997-04-16 雪印乳業株式会社 繊維状組織を有するチーズの製造法
JP2965346B2 (ja) * 1990-11-13 1999-10-18 雪印乳業株式会社 チーズの包装体とチーズの熟成方法
US5750177A (en) * 1992-11-04 1998-05-12 Schreiber Foods, Inc. Cheese with improved melt properties and methods of producing same
DE102014102145B4 (de) * 2014-02-19 2017-01-12 Hochland Se Verfahren zum Herstellen eines faserigen Käseproduktes

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