发明名称 |
Method for producing cheese without fermentation and ripening steps |
摘要 |
A method for producing cheese without fermentation and ripening steps is provided. The method includes adding vinegar or acidulant to milk and mixing them. Whey is removed from the resultant mixture to recover a curd. Adding, to the curd, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract and heating them to emulsify. The resultant emulsion is cooled to solidify. An alternative method includes adding to the curd a natural cheese in a ratio of 20 to 90% by weight of the curd to 80 to 10% by weight of the natural cheese. The natural cheese is selected from Grana, Mimolette, Gouda, Edam, Emmental, Gruyere, Parmigiano Reggiano cheeses, and a combination thereof. Mixing the curd and natural cheese and adding an emulsifier, cooking salt, sodium bicarbonate and yeast extract. The mixture is heated to emulsify and cooled to solidify. |
申请公布号 |
US9364011(B2) |
申请公布日期 |
2016.06.14 |
申请号 |
US201113820373 |
申请日期 |
2011.08.31 |
申请人 |
Matsui Sanji |
发明人 |
Matsui Sanji |
分类号 |
A23C19/00;A23C19/09;A23C19/045;A23C19/082;A23C19/05 |
主分类号 |
A23C19/00 |
代理机构 |
Birch, Stewart, Kolasch & Birch, LLP |
代理人 |
Birch, Stewart, Kolasch & Birch, LLP |
主权项 |
1. A method for producing cheese without fermentation and ripening steps, the method comprising steps of:
a) adding vinegar or acidulant to milk and mixing them; b) removing whey from a resultant mixture to recover a curd; c) adding, to said curd, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract; d) heating them to emulsify; and e) cooling a resultant emulsion to solidify, wherein the method is performed without fermentation and ripening steps. |
地址 |
Yokohama JP |