MY169075A - Cheese and production method therefor - Google Patents
Cheese and production method thereforInfo
- Publication number
- MY169075A MY169075A MYPI2015701903A MYPI2015701903A MY169075A MY 169075 A MY169075 A MY 169075A MY PI2015701903 A MYPI2015701903 A MY PI2015701903A MY PI2015701903 A MYPI2015701903 A MY PI2015701903A MY 169075 A MY169075 A MY 169075A
- Authority
- MY
- Malaysia
- Prior art keywords
- cheese
- based food
- stretch ability
- production method
- method therefor
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title abstract 6
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000013305 food Nutrition 0.000 abstract 4
- 240000003183 Manihot esculenta Species 0.000 abstract 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract 1
- 102000014171 Milk Proteins Human genes 0.000 abstract 1
- 108010011756 Milk Proteins Proteins 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000021243 milk fat Nutrition 0.000 abstract 1
- 235000021239 milk protein Nutrition 0.000 abstract 1
- 235000014059 processed cheese Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
A cheese-based food exhibiting favorable stretch ability not only in a heated state but also at low temperatures, and a method for producing the cheese-based food are provided. The cheese-based food contains 2.0 to 10.0 wt% processed tapioca starch and 16 to 24 wt% raw material cheese and has a pH of 4.0 or more, a water content of 53 to 63%, and a milk fat/milk protein ratio of 2.0 or less. The cheese-based food exhibits stretch ability and flavor comparable to those of processed cheese in a wide temperature range, and excellent stretch ability even after heating and cooling.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012271282A JP6162394B2 (en) | 2012-12-12 | 2012-12-12 | Cheese and method for producing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MY169075A true MY169075A (en) | 2019-02-13 |
Family
ID=50934299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MYPI2015701903A MY169075A (en) | 2012-12-12 | 2013-12-06 | Cheese and production method therefor |
Country Status (9)
| Country | Link |
|---|---|
| JP (1) | JP6162394B2 (en) |
| KR (1) | KR102221338B1 (en) |
| CN (1) | CN104869836B (en) |
| HK (1) | HK1209976A1 (en) |
| MY (1) | MY169075A (en) |
| PH (1) | PH12015501165A1 (en) |
| SG (1) | SG11201504493PA (en) |
| TW (1) | TWI643557B (en) |
| WO (1) | WO2014092008A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6276528B2 (en) * | 2013-07-12 | 2018-02-07 | キユーピー株式会社 | Cheese sauce |
| WO2017111621A1 (en) * | 2015-12-24 | 2017-06-29 | Fonterra Co-Operative Group Limited | Dairy product and processes |
| CN109619199A (en) * | 2018-12-18 | 2019-04-16 | 东北农业大学 | A method of low fat cheese is prepared using pea starch |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61166345A (en) * | 1985-01-17 | 1986-07-28 | 明治乳業株式会社 | Production of emulsified oils and fats composition containing cheese for confectionary and bread making |
| US5902625A (en) * | 1992-02-14 | 1999-05-11 | Leprino Foods Company | Process of making a soft or semi-soft fibrous cheese |
| JP3373696B2 (en) | 1995-06-01 | 2003-02-04 | 日清製粉株式会社 | Manufacturing method of cheese confectionery |
| JP3092909B2 (en) * | 1997-01-30 | 2000-09-25 | 雪印乳業株式会社 | Semi-hard or hard cheese and its production method |
| JP3887922B2 (en) * | 1997-12-17 | 2007-02-28 | 松谷化学工業株式会社 | Cheese food manufacturing method |
| JP3391283B2 (en) | 1998-12-22 | 2003-03-31 | 不二製油株式会社 | Food having process cheese-like hardness and method for producing the same |
| JP3243453B2 (en) * | 1999-01-21 | 2002-01-07 | 雪印乳業株式会社 | Cheese and method for producing the same |
| JP4014346B2 (en) * | 2000-02-08 | 2007-11-28 | 雪印乳業株式会社 | Natural cheese and method for producing the same |
| JP3108968U (en) | 2004-11-25 | 2005-04-28 | 株式会社ビジョンメガネ | Decorative glasses |
| US20060172054A1 (en) * | 2005-01-31 | 2006-08-03 | Kraft Foods Holdings, Inc. | Process for mozzarella-type cheese |
| JP2006254742A (en) * | 2005-03-16 | 2006-09-28 | Fuji Oil Co Ltd | Cheese and/or cheese-like food |
| KR101542266B1 (en) * | 2007-10-11 | 2015-08-06 | 가부시키가이샤 메이지 | Process cheese products and method of producing the same |
| WO2011122113A1 (en) * | 2010-03-29 | 2011-10-06 | 不二製油株式会社 | Cheese-like food for baking |
| CN102370008B (en) * | 2010-08-10 | 2013-07-31 | 光明乳业股份有限公司 | Method for preparing reproduced cheese and obtained reproduced cheese thereof |
-
2012
- 2012-12-12 JP JP2012271282A patent/JP6162394B2/en active Active
-
2013
- 2013-12-06 SG SG11201504493PA patent/SG11201504493PA/en unknown
- 2013-12-06 MY MYPI2015701903A patent/MY169075A/en unknown
- 2013-12-06 WO PCT/JP2013/082783 patent/WO2014092008A1/en active Application Filing
- 2013-12-06 CN CN201380065233.3A patent/CN104869836B/en not_active Expired - Fee Related
- 2013-12-06 KR KR1020157015828A patent/KR102221338B1/en active IP Right Grant
- 2013-12-11 TW TW102145632A patent/TWI643557B/en active
-
2015
- 2015-05-26 PH PH12015501165A patent/PH12015501165A1/en unknown
- 2015-11-03 HK HK15110843.1A patent/HK1209976A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| HK1209976A1 (en) | 2016-04-15 |
| CN104869836B (en) | 2019-07-19 |
| PH12015501165A1 (en) | 2015-08-10 |
| SG11201504493PA (en) | 2015-07-30 |
| JP6162394B2 (en) | 2017-07-12 |
| WO2014092008A1 (en) | 2014-06-19 |
| KR20150093707A (en) | 2015-08-18 |
| KR102221338B1 (en) | 2021-03-02 |
| TWI643557B (en) | 2018-12-11 |
| TW201438583A (en) | 2014-10-16 |
| CN104869836A (en) | 2015-08-26 |
| JP2014113125A (en) | 2014-06-26 |
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