| 摘要 |
<p>Synthetic cream cheese and cheese sauce, resembling those products manufactured from milk products without curdling, comprises (a) 10-40% non-milk lipids; (b) 8-25% protein selected from milk proteins, proteins derived from milk products, vegetable proteins and their mixtures; (c) 44-60% aqs. liquid, and 0.1-2% edible salt, these products being prepared without the intermediate formation of a curd. Thus a non-milk cheddar type cheese comprises 21.4% non-milk lipids, 0.3% mono- and diglycerides, 12.3% sodium caseinate, 7% lactose, 0.2% guar, 2% NaCl, 0.1% potassium sorbate, 0.25% flavour reproducing the taste of cheddar, 0.1% artificial colouring soln. and 56.36% water.</p> |
