| 摘要 |
Cheese-based food article is new. The method comprises: (a) thermal and mechanical (by kneading) treatment of starting material, consisting of cheese, after fractionating at temperature T1 up to 65 deg C, to cause limited breakdown of initial protein structure; (b) cooling down mixture obtained at step (a) to temperature T1-8 deg C to T1-20 deg C (preferably T1-10 deg C); (c) if needed, subjecting the paste obtained in step (b) to mechanical treatment in endless screw apparatus to complete the reconstruction of protein structure and stabilize the emulsion; and eventually (d) placing in mold the mixture obtained in step (c) or the mixture obtained at step (a) or (b) if the step (c) is not performed. Steps (a) and (b) are conducted with addition of water in amount at least 7 wt. % up to 20 wt. % per wt. of initial material. An Independent claim is also included for the product obtained using process as claimed, from starting cheese material, and optional added food components. |
