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WO2008108416A1 - チーズ及びその製造法 - Google Patents

チーズ及びその製造法 Download PDF

Info

Publication number
WO2008108416A1
WO2008108416A1 PCT/JP2008/053997 JP2008053997W WO2008108416A1 WO 2008108416 A1 WO2008108416 A1 WO 2008108416A1 JP 2008053997 W JP2008053997 W JP 2008053997W WO 2008108416 A1 WO2008108416 A1 WO 2008108416A1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
less
production
content
fat
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/JP2008/053997
Other languages
English (en)
French (fr)
Inventor
Kazunobu Sugiyama
Shirou Kawabata
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 WO2008108416A1 publication Critical patent/WO2008108416A1/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
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese

Landscapes

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

Abstract

　水分含量が３５％以下であり、ｐＨが５．０以上であり、固形分含量当たりの乳脂肪含量が６０％以上であり、１０°Cにおける破断応力が５００ｇｆ以下であるレンネット凝固作用で製造した高脂肪チーズの提供により、良好な展延性を実現し、加工食品や洋菓子への練り込みを容易にすることが可能となった。
PCT/JP2008/053997 2007-03-06 2008-03-05 チーズ及びその製造法 Ceased WO2008108416A1 (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007055154A JP5335195B2 (ja) 2007-03-06 2007-03-06 チーズ及びその製造法
JP2007-055154 2007-03-06

Publications (1)

Publication Number Publication Date
WO2008108416A1 true WO2008108416A1 (ja) 2008-09-12

Family

ID=39738289

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/053997 Ceased WO2008108416A1 (ja) 2007-03-06 2008-03-05 チーズ及びその製造法

Country Status (2)

Country Link
JP (1) JP5335195B2 (ja)
WO (1) WO2008108416A1 (ja)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014157646A1 (ja) * 2013-03-29 2014-10-02 森永乳業株式会社 プロセスチーズの製造方法

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5261768B2 (ja) * 2009-01-15 2013-08-14 雪印メグミルク株式会社 ナチュラルチーズ、およびその製造方法
JP6941921B2 (ja) * 2016-03-17 2021-09-29 株式会社明治 内部加熱を用いたチーズの製造方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000245341A (ja) * 1999-03-02 2000-09-12 Snow Brand Milk Prod Co Ltd フレッシュチーズおよびその製造方法
JP2004350541A (ja) * 2003-05-27 2004-12-16 Snow Brand Milk Prod Co Ltd スモークナチュラルチーズ
JP2006075012A (ja) * 2004-09-07 2006-03-23 Meiji Milk Prod Co Ltd ナチュラルチーズ及びその製造法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2514547B2 (ja) * 1992-08-31 1996-07-10 雪印乳業株式会社 限外濾過濃縮乳を用いたチ―ズ及びその製造方法
JP2973844B2 (ja) * 1994-04-27 1999-11-08 不二製油株式会社 クリームチーズ様食品の製造法
JP3643453B2 (ja) * 1996-12-06 2005-04-27 明治乳業株式会社 プロセスチーズ類およびその製造方法
JP3569094B2 (ja) * 1996-12-26 2004-09-22 旭電化工業株式会社 深いこく味を有するｏ／ｗ乳化組成物の製造方法
JP2000262222A (ja) * 1999-03-17 2000-09-26 Snow Brand Milk Prod Co Ltd 固形状乳食品
JP2003259804A (ja) * 2002-03-12 2003-09-16 Nakazawa Foods Kk フレッシュ風味のある加工チーズの製造方法とその装置
JP2006254742A (ja) * 2005-03-16 2006-09-28 Fuji Oil Co Ltd チーズ類及び／又はチーズ様食品

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000245341A (ja) * 1999-03-02 2000-09-12 Snow Brand Milk Prod Co Ltd フレッシュチーズおよびその製造方法
JP2004350541A (ja) * 2003-05-27 2004-12-16 Snow Brand Milk Prod Co Ltd スモークナチュラルチーズ
JP2006075012A (ja) * 2004-09-07 2006-03-23 Meiji Milk Prod Co Ltd ナチュラルチーズ及びその製造法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
J.KOROLCZUK ET AL.: "Effect of homogenization of milk on the consistency of UF fresh cheeses.", MILCHWISSENSCHAFT, vol. 47, no. 4, 1992, pages 225 - 227, XP000270512 *
MANOJ G. NAIR ET AL.: "Yield and functionality of Cheddar cheese as influenced by homogenization of cream.", INTERNATIONAL DAIRY JOURNAL, vol. 10, no. 9, 2000, pages 647 - 657, XP001170390 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014157646A1 (ja) * 2013-03-29 2014-10-02 森永乳業株式会社 プロセスチーズの製造方法

Also Published As

Publication number Publication date
JP5335195B2 (ja) 2013-11-06
JP2008212075A (ja) 2008-09-18

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