发明名称 |
Preparation of cheese with ropy lactic acid bacteria |
摘要 |
Cheese made from milk and/or milk-by-products concentrated by membrane filtration sometimes has the disadvantage of having a mealy and/or sandy texture. This can be overcome by using selected ropy cultures of lactic acid bacteria instead of the normal non-ropy cultures used for acidifying the milk product. The effect is particularly useful in the preparation of soft cheese having a smooth texture.
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申请公布号 |
US4243684(A) |
申请公布日期 |
1981.01.06 |
申请号 |
US19780903647 |
申请日期 |
1978.05.04 |
申请人 |
LEVER BROTHERS COMPANY |
发明人 |
PRUSS, HANS-DIETER;BAHRS, LUETJE-WILHELM |
分类号 |
A23C19/028;A23C19/032;A23C19/068;(IPC1-7):A23C19/02 |
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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