发明名称 |
FRESH, RENNETED CAST CHEESE AND A METHOD OF MANUFACTURING |
摘要 |
A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has developed. A method of preparing this cheese comprises adding a hydrocoloid before renneting but controlling the conditions such that the hydrocolloid network does not develop before the casein network.
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申请公布号 |
CA2161451(C) |
申请公布日期 |
1999.06.08 |
申请号 |
CA19942161451 |
申请日期 |
1994.04.27 |
申请人 |
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发明人 |
BODOR, JANOS;GELUK, MARIA ANNA |
分类号 |
A23C19/028;A23C19/05;A23C19/076;(IPC1-7):A23C19/076 |
主分类号 |
A23C19/028 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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