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WO2008108416A1 - Fromage et son procédé de production - Google Patents

Fromage et son procédé de production 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)
Japanese (ja)
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/fr
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

L'invention concerne un fromage riche en matières grasses qui a une teneur en eau de 35 % ou moins, une valeur de pH de 5,0 ou plus, une teneur en matière grasse du lait de 60 % ou plus par rapport à la teneur en matière solide, et une contrainte à la rupture de 500 gf ou moins à 10°C, et qui peut être produit à l'aide de l'activité de coagulation d'une présure. Le fromage riche en matières grasses a une bonne tartinabilité et peut être malaxé de façon aisée dans un aliment traité ou une confiserie.
PCT/JP2008/053997 2007-03-06 2008-03-05 Fromage et son procédé de production Ceased WO2008108416A1 (fr)

Applications Claiming Priority (2)

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

Publications (1)

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

Family

ID=39738289

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/053997 Ceased WO2008108416A1 (fr) 2007-03-06 2008-03-05 Fromage et son procédé de production

Country Status (2)

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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014157646A1 (fr) * 2013-03-29 2014-10-02 森永乳業株式会社 Procédé de production de fromage fondu

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 (fr) * 2013-03-29 2014-10-02 森永乳業株式会社 Procédé de production de fromage fondu

Also Published As

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

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