摘要 |
<p>By treating cheese or cheese curd with an acid to thereby reduce the calcium content and then drying, the drying period can be largely shortened in the course of producing cheese and, moreover, it becomes possible to obtain a dry cheese which has a uniform tissue, a gummy, elastic and unique texture, a fresh cheese flavor and a favorable sourness and shows good keeping qualities.</p> |
申请人 |
SNOW BRAND MILK PRODUCTS CO., LTD.;HANAZAWA, TOMOHITO;IMAI, HIROSHI;YAMAZUMI, HIROSHI;SASAJIMA, YUKO;SHIBAUCHI, YOSHITO |
发明人 |
HANAZAWA, TOMOHITO;IMAI, HIROSHI;YAMAZUMI, HIROSHI;SASAJIMA, YUKO;SHIBAUCHI, YOSHITO |