TH13965EX - Product and production process fat-free analog cheese with rennet casein - Google Patents

Abstract

Produced fat-free analogue cheeses with the original texture and quality of cheese by blending approximately 15% to approximately 35% of the coagulated fat-free dairy products containing approximately 15% less than 2% fat. % To approximately 35% of the dry particle rennetidene, about 1% to approximately 3% of the salt form an edible emulsion. Sufficient amount of seasoning And a slightly sour substance to give the desired flavor and pH, and approximately 30% to approximately 65% such dry rennet dezine is hydrated in the water. The action of the salts formed this emulsion at a temperature of approximately 71.1 ํ to approximately 93.3 ํ under sufficient shaking conditions to provide a homogeneous plasticity. Free from rennet-decene particles that are not truly hydrated Salt creates an emulsion that Such edible amounts appear between 2% to approximately 15% by Rennate's weight. Decine that is such a particle Choose the salts to create such an emulsion from a group containing Phosphate of alkali metals Citrate salt and its mixtures

Claims (1)

1. Fat-free analog cheese with texture The essence and quality of Consumption of cheeses containing approximately 15% to approximately 35% of the conglomerate fat-extracted dairy products containing less than 2% fat content, approximately 15% to approximately 35% of the rennet casein is Dry particles of approximately 1% to approximately 3% of the salt form an emulsion. Edible Sufficient amounts of flavoring and slightly acidic substances to give flavor. And pH required and approximately 30% to approximately 65% water, such dry rennet casein, was hydrated in the said water by Kiri.