| 摘要 |
1458946 Cheese preparations NESTLE SA 19 March 1975 [25 March 1974 20 Dec 1974] 11390/75 Heading A2B A cheese preparation comprises natural cheese dispersed within an aqueous gel matrix of Xanthomonas colloid and locust bean gum which has been stabilized with a firming agent which iis either casein or an edible caseinate, salt. The product is made by forming an aqueous mixture of the natural cheese, Xanthomonas colloid, locust bean gum and firming agent, heating to 65 to 120‹C and chilling to between freezing point and 10‹C. The Xanthomonas colloid and gum may be present in a ratio between 1:5 and 4:1 and in a total amount of 0.2 to 1.2% of the product. The firming agent may be present in an amount of 5 to 30% by wt. of natural cheese. Dried cheese may also be included. The water content is at least 30%. The natural cheese may be Blue, Swiss, Cheddar, Parmesan or Romano cheese. The product may be incorporated in meat-cheese loaves which also contain beef and pork trimmings, non-fat milk solids and white pepper. |
