[go: up one dir, main page]

WO2008108473A1 - チーズ及びその製造方法 - Google Patents

チーズ及びその製造方法 Download PDF

Info

Publication number
WO2008108473A1
WO2008108473A1 PCT/JP2008/054206 JP2008054206W WO2008108473A1 WO 2008108473 A1 WO2008108473 A1 WO 2008108473A1 JP 2008054206 W JP2008054206 W JP 2008054206W WO 2008108473 A1 WO2008108473 A1 WO 2008108473A1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
production
aged
pasta filata
stringiness
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/054206
Other languages
English (en)
French (fr)
Inventor
Kazunobu Sugiyama
Hiroto Ito
Shigeru Aizawa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Dairies Corp
Original Assignee
Meiji Dairies Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Dairies Corp filed Critical Meiji Dairies Corp
Publication of WO2008108473A1 publication Critical patent/WO2008108473A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

　モッツァレラチーズ等のパスタフィラータチーズにおいて、タングステン酸可溶性窒素含量を所定量に調整し、またパスタフィラータチーズの製造工程において、カード混練時に熟成チーズ及び／又は酵素処理チーズを添加、混練することにより、熟成しなくとも製造直後で熟成チーズの風味を有し、所望の糸引き性を有するチーズとすることが可能である。
PCT/JP2008/054206 2007-03-08 2008-03-07 チーズ及びその製造方法 Ceased WO2008108473A1 (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-058815 2007-03-08
JP2007058815A JP2008220192A (ja) 2007-03-08 2007-03-08 チーズ及びその製造方法

Publications (1)

Publication Number Publication Date
WO2008108473A1 true WO2008108473A1 (ja) 2008-09-12

Family

ID=39738338

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/054206 Ceased WO2008108473A1 (ja) 2007-03-08 2008-03-07 チーズ及びその製造方法

Country Status (2)

Country Link
JP (1) JP2008220192A (ja)
WO (1) WO2008108473A1 (ja)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010154810A (ja) * 2008-12-27 2010-07-15 Rokko Butter Co Ltd 乾燥チーズ及びその製造方法

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010004823A (ja) * 2008-06-27 2010-01-14 Meiji Milk Prod Co Ltd プロセスチーズ類及びその製造方法
JP6345907B2 (ja) * 2012-01-10 2018-06-20 味の素株式会社 ドレッシング
KR101590504B1 (ko) * 2015-05-28 2016-02-01 이유석 떠먹는 가공치즈의 제조방법 및 이에 의해 제조된 떠먹는 가공치즈
JP7197902B2 (ja) * 2019-01-18 2022-12-28 高梨乳業株式会社 モッツァレラチーズ及びその製造方法

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01148147A (ja) * 1987-12-03 1989-06-09 Snow Brand Milk Prod Co Ltd 食品素材を均一に分散して含有するパスタフイラタチーズ及びその調製方法
JPH0383541A (ja) * 1989-08-28 1991-04-09 Snow Brand Milk Prod Co Ltd 食品素材を均一に含有するパスタフィラタチーズの製造法
JPH09262054A (ja) * 1996-03-28 1997-10-07 Snow Brand Milk Prod Co Ltd チーズスプレッドおよびその製造方法
JP2000262211A (ja) * 1999-03-19 2000-09-26 Snow Brand Milk Prod Co Ltd チーズ及びその製造方法
WO2001049123A1 (en) * 2000-01-06 2001-07-12 Land O'lakes, Inc. Pasta filata cheese
JP2003199493A (ja) * 2001-12-28 2003-07-15 Meiji Milk Prod Co Ltd ナチュラルチーズ及びその製造法
JP2006115702A (ja) * 2004-10-19 2006-05-11 Snow Brand Milk Prod Co Ltd プロセスチーズ類及びその製造方法
US20060115569A1 (en) * 2002-11-20 2006-06-01 Leprino Foods Company Process of making a homogeneous cheese

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01148147A (ja) * 1987-12-03 1989-06-09 Snow Brand Milk Prod Co Ltd 食品素材を均一に分散して含有するパスタフイラタチーズ及びその調製方法
JPH0383541A (ja) * 1989-08-28 1991-04-09 Snow Brand Milk Prod Co Ltd 食品素材を均一に含有するパスタフィラタチーズの製造法
JPH09262054A (ja) * 1996-03-28 1997-10-07 Snow Brand Milk Prod Co Ltd チーズスプレッドおよびその製造方法
JP2000262211A (ja) * 1999-03-19 2000-09-26 Snow Brand Milk Prod Co Ltd チーズ及びその製造方法
WO2001049123A1 (en) * 2000-01-06 2001-07-12 Land O'lakes, Inc. Pasta filata cheese
JP2003199493A (ja) * 2001-12-28 2003-07-15 Meiji Milk Prod Co Ltd ナチュラルチーズ及びその製造法
US20060115569A1 (en) * 2002-11-20 2006-06-01 Leprino Foods Company Process of making a homogeneous cheese
JP2006115702A (ja) * 2004-10-19 2006-05-11 Snow Brand Milk Prod Co Ltd プロセスチーズ類及びその製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010154810A (ja) * 2008-12-27 2010-07-15 Rokko Butter Co Ltd 乾燥チーズ及びその製造方法

Also Published As

Publication number Publication date
JP2008220192A (ja) 2008-09-25

Similar Documents

Publication Publication Date Title
ATE367092T1 (de) Verfahren zur herstellung von käse und anderen molkereiprodukten sowie deren produkte
NZ595665A (en) Shelf-stable fermented dairy products and methods of making same
WO2008108473A1 (ja) チーズ及びその製造方法
EA200900859A1 (ru) Способ производства сыра
ZA200607710B (en) High moisture, low fat cream cheese with maintained product quality and method for making same
WO2008131016A8 (en) Low-fat and fat-free cheese with improved properties
WO2009041210A1 (ja) ナチュラルチーズの製造方法
CA2574805C (en) Reduced-fat flavor components
WO2009001443A1 (ja) 発酵豆乳より得られるチーズ様食品とその製造法
WO2006067186A3 (en) A method for producing cheese using heat treated milk and a protein hydrolysate
WO2015048977A3 (en) A novel all natural low fat cheddar cheese
WO2008108416A1 (ja) チーズ及びその製造法
DE602006008450D1 (de) Verfahren zum modifizieren der hygieneeigenschafteolle des redoxpotentials
JP2023165923A (ja) カマンベールチーズ
PL1591016T3 (pl) Sposób wytwarzania sera zawierającego przyprawy korzenne i/albo zioła
WO2008114442A1 (ja) 風味物質を添加したカビによる表面熟成軟質チーズ及びその製造方法
AU2014373324A1 (en) Aspergillus oryzae aged cheese and preparation method thereof
Azar et al. The implementation of HACCP (Hazard Analysis Critical Control Point) to UF-FETA cheese production lines.
ATE531275T1 (de) Verfahren und vorrichtung zur herstellung eines käses oder einer käsezubereitung sowie käse oder käsezubereitung
UA45707U (ru) Способ получения сырного сгустка при производстве сычужных сыров из козьего молока
Panayotov et al. Study of the possibility of early cutting of rennet gel during production of cheeses ripening in brine.
UA49795U (ru) Способ получения творожного продукта мягкого на основе сухого обезжиренного молока с использованием муки кукурузы
WO2004107869A8 (en) Particulate cheese curd product
TR201909884A2 (tr) Peynir Üretim Yöntemi
UA41391U (ru) Способ приготовления биологически активного творога

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08721623

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 08721623

Country of ref document: EP

Kind code of ref document: A1