发明名称 |
METHOD FOR PRODUCING PASTEURIZED FRESH CHEESE |
摘要 |
An object is to provide a pasteurized fresh cheese which has a smooth texture and a good taste, shows little water release, scarcely shows a lowering in pH or acidity and has a long best-before period. The objective is achieved by a method for processing a pasteurized fresh cheese comprising the steps of: (a) coagulating a starting milk material to obtain a curd; (b) adding a stabilizer to the curd; (c) pasteurizing the curd by heating; and, (d) separating a whey from the curd to obtain a cheese curd. |
申请公布号 |
US2012164273(A1) |
申请公布日期 |
2012.06.28 |
申请号 |
US200913393925 |
申请日期 |
2009.09.03 |
申请人 |
NAKAJIMA KENJI;TAKAHASHI MASANOBU;HOSODA MASATAKA;HIRAMATSU MASARU;TAKANASHI MILK PRODUCTS CO., LTD. |
发明人 |
NAKAJIMA KENJI;TAKAHASHI MASANOBU;HOSODA MASATAKA;HIRAMATSU MASARU |
分类号 |
A23C19/02;A23C19/032;A23C19/045 |
主分类号 |
A23C19/02 |
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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