METHOD FOR PRODUCING PROCESSED CHEESE
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
N/A
app pub date -
Mar 28, 2014
filing date -
Mar 29, 2013
priority date (Note) -
Published
status (Latency Note)
Importance
Abstract
A processed cheese is produced by producing a natural cheese (N) via an acidification step, a coagulation step and a dehydration step described below, and then using the obtained natural cheese (N) for at least 5% by mass of an ingredient cheese. The acidification step is a step of acidifying a milk to obtain an acidified milk having a pH of 5.8 to 6.4, in which an acid component is added to the milk to achieve the required pH for the acidified milk, the coagulation step is a step of obtaining a curd by adding a milk coagulating enzyme to the acidified milk to cause coagulation, without adding a lactic acid bacterium starter, and the dehydration step is a step of obtaining the natural cheese (N) by separating whey from the curd, and includes an enzyme inactivation step of inactivating the milk coagulating enzyme by cooking the curd to at least 55° C. at a rate of temperature increase of not more than 1° C. per minute.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully