| 摘要 |
1519648 Dried soft curd cheese; treating dairy products BORDEN INC 12 Feb 1976 [13 Feb 1975] 05543/76 Headings A2B and A2D Dried soft-curd cheese, e.g. bakers cheese, cottage cheese, pot cheese, farmers cheese or Neufchatel cheese, is made by heat treating, condensing, pasteurising, coagulating and drying the milk, and adding 0.5-10% α-cellulose powder before the drying step to improve the texture, gel-strength and water-binding capacity of the reconstituted cheese. The coagulating step is carried out by adding 1-20% (based on milk solids) of a starter, e.g. diacetyl lactis or a multiple strain starter, and Icc of rennet "100" per 10-125 eb milk solids. The milk may be heat treated at 165-195‹F for 5-30 minutes or at 280-300‹F for 30 seconds before condensing, and after condensing may be allowed to stand for 6 hours or more. Hydroxypropyl cellulose and/or methyl cellulose may be added after pasteurisation but before the α-cellulose in an amount of 0.1-5%. After the α-cellulose has been added the curd may be homogenised at 500-2500 psi. Drying may be by spray-drying through a 0.060 orifice with 400-450‹F inlet temperature and 180- 200‹F outlet temperature to give 4.5% moisture content. The α-cellulose may have an average particle size of 18-140 microns. Sodium citrate may also be added to the milk. Cheese cake may be made from a composition including the reconstituted cheese, and milk, sucrose, dextrose, powdered shortening, butter milk powder, pregelatinised starch, tetrasodium pyrophosphate, monocalcium phosphate, lemon juice powder and salt. |
