| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for preparing process cheese containing soybean protein at high concentration and having dissolution, solidity and flavor characteristics similar to those of normal process cheese. <P>SOLUTION: This method for preparing the process cheese comprises obtaining a mixture containing dry particle soybean protein components containing soybean protein of molecular weight of about 4,000-about 400,000 dalton through combining with a mixture containing milk fat and milk protein without preliminary emulsifying a soybean substance, cooking the mixture and packaging the soybean cheese products. The method provides a process cheese product having necessary palate feeling and flavor characteristics while avoiding a competitive absorption problem between milk protein components and soybean protein components, and an opportunity of microorganism propagation which may be caused by an aqueous emulsified soybean composition. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
