| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide new cream cheese products excellent in cuttability, blendability in cooking, and bakability. <P>SOLUTION: The new cream cheese excellent in cuttability, blendability in cooking, and bakability is made by including a concentrate of milk proteins in an amount of at least 4%, by setting a pH of from 4.5 to 5.7, and to have a mean oil particle diameter of not larger than 1.8 μm. Also, the cream cheese excellent in cuttability, blendability in cooking, and bakability is obtained by including unmodified β-lactoglobulin. <P>COPYRIGHT: (C)2013,JPO&INPIT |
