| 摘要 |
<p>A food product having pH 4.8-5.7, and resembling cheese of the 'pasta filata', 'cheddar' or 'American pasteurized types, is made by (a) forming an aq. soln. of adipic acid, having pH 2.5-3.5, the adipic acid being 0.5-1.5% of the final prod. (b) mixing the prod. of (a) with powdered casein, and (c) reacting with a stoichiometric amt. of Ca(OH)2 to form Ca caseinate, being 15-33% of the final prod., and (d) mixing in 12-35% of fatty material (with fusion pt. 32-42 degrees C) at above its fusion pt., at below atmos. press. and with high rate of shear, to form a homogeneous mixt. practically free from gas. The several ingredients of stages (c) and (d) may be added in any order. Operation (d) takes 4 min. The particle size of the powdered casein is pref. is not >0.15-0.18 mm. NaOH may replace part or all of the Ca(OH)2, or CaCl2 may replace some of the Ca(OH)2. The prod. is cheaper than ordinary cheese for dishes such as pizzas, enchiladas tacos or sauces.</p> |
