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Fresh cheese and process for producing the same

A technology of fresh cheese and its manufacturing method, which is applied in the direction of cheese substitutes, other dairy products, dairy products, etc. It can solve the problems of unoptimized product characteristics and the inability to retain organic acids, etc., and achieve the effect of improving preservation and inhibiting tissue deterioration

Inactive Publication Date: 2009-07-22
SNOW BRAND MILK PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Thus, organic acids cannot be left in the curd to the extent desired to improve shelf life
In addition, spraying, immersing, and injecting organic acids directly into cheese are conceivable, but since the flavor of organic acids is enhanced, it is not preferable in terms of product characteristics.

Method used

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  • Fresh cheese and process for producing the same
  • Fresh cheese and process for producing the same
  • Fresh cheese and process for producing the same

Examples

Experimental program
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Embodiment 1

[0036] After 100 kg of skim milk was sterilized at 75° C. for 15 seconds, it was concentrated 5 times with a precision filter membrane (pore size 0.1 μm) to obtain concentrated milk with a precision filter membrane. Add 40% butter (sterilized at 120° C. for 2 seconds) to this precision filter concentrated milk to make the fat rate 11%, and make concentrated cheese milk. Acetic acid was added to this concentrated cheese milk to adjust the pH to pH 4.8, pH 5.4, and pH 5.8, respectively, and then stirred indirectly and heated to 60° C. in each jacketed tank to form curds. The obtained curds were kneaded at a curdling temperature of 60° C., and then filled into containers to obtain product 1 of the present invention, product 2 of the present invention, and product 3 of the present invention, respectively.

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PUM

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Abstract

The invention provides a fresh cheese, which is highly prevented from degradation in the taste and deterioration in the texture and has excellent keeping qualities, and a process for producing the same. A fresh cheese which contains 15 mg or less of whey protein per g of solid matters and from 25 to 500 mg of acetic acid per 100 g of cheese. This fresh cheese is produced by concentrating defatted milk with the use of a microfiltration membrane, adjusting the microfiltered and concentrated milk thus obtained to pH4.8 to 5.8 by adding acetic acid and then heating and kneading the mixture.

Description

technical field [0001] The present invention relates to fresh cheese (cheese) and its production method. The fresh cheese of the present invention remarkably suppresses rancidity, flavor deterioration, and texture deterioration, and is excellent in long-term preservation. Background technique [0002] Fresh cheeses include cottage cheese, Mozzarella cheese, quark cheese, cream cheese, Mascarpone cheese, etc., and are usually made by traditional methods. However, fresh cheese has very poor preservability, and rancidity, flavor deterioration, and texture deterioration often occur during preservation. This is because the acidity of the product increases due to excessive fermentation caused by the starter, or the enzyme action of general bacteria or lactic acid bacteria mixed in the raw materials or the manufacturing process causes fat and protein to decompose, resulting in deterioration of flavor and texture. In order to solve such a problem, a method of killing lactic acid b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/076
CPCA23C19/052A23C2210/202A23C19/076A23C9/1422A23C19/0455A23C19/08
Inventor 今井宏笹岛佑子松永真由美武藤高明坂牧康二富泽章椎木靖彦
Owner SNOW BRAND MILK PROD CO LTD