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JPS5611750A - Preparation of process cheese having improved heat resistance and shape retention in hot water - Google Patents

Preparation of process cheese having improved heat resistance and shape retention in hot water

Info

Publication number
JPS5611750A
JPS5611750A JP8691179A JP8691179A JPS5611750A JP S5611750 A JPS5611750 A JP S5611750A JP 8691179 A JP8691179 A JP 8691179A JP 8691179 A JP8691179 A JP 8691179A JP S5611750 A JPS5611750 A JP S5611750A
Authority
JP
Japan
Prior art keywords
cheese
process cheese
hot water
heat resistance
shape retention
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.)
Pending
Application number
JP8691179A
Other languages
Japanese (ja)
Inventor
Kenkichi Musashi
Yoshiki Yoneda
Nobuko Ikeda
Masaaki Kato
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 Milk Products Co Ltd
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 Milk Products Co Ltd filed Critical Meiji Milk Products Co Ltd
Priority to JP8691179A priority Critical patent/JPS5611750A/en
Publication of JPS5611750A publication Critical patent/JPS5611750A/en
Pending legal-status Critical Current

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  • Dairy Products (AREA)

Abstract

PURPOSE: To improve the heat resistance and shape retention in hot water of process cheese, by incorporating a hard type natural cheese with a phosphate and a citrate in specific amounts, and heating and slowly cooling the mixture of the cheese with process cheese.
CONSTITUTION: A hard type natural cheese is mixed with 4W9% a melting agent consisting of sodium citrate and sodium phosphate, based on the weight of the protein, and 0.5W15% process cheese based on the natural cheese. The mixture is then molten at 80W85°C, kept at 30W40°C for 1W2 days, and then kept cool at room temperature or below. The mixing ratio of the sodium phosphate to the sodium citrate is preferably 30W70:70:30. The process cheese thus obtained will not be deformed even by heat-treating at 120°C for 10min in wet steam, and the swelling and shape collapse of the cut cheese are not observed even by treating the cheese in water at 120°C for 10min.
COPYRIGHT: (C)1981,JPO&Japio
JP8691179A 1979-07-11 1979-07-11 Preparation of process cheese having improved heat resistance and shape retention in hot water Pending JPS5611750A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8691179A JPS5611750A (en) 1979-07-11 1979-07-11 Preparation of process cheese having improved heat resistance and shape retention in hot water

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8691179A JPS5611750A (en) 1979-07-11 1979-07-11 Preparation of process cheese having improved heat resistance and shape retention in hot water

Publications (1)

Publication Number Publication Date
JPS5611750A true JPS5611750A (en) 1981-02-05

Family

ID=13900018

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8691179A Pending JPS5611750A (en) 1979-07-11 1979-07-11 Preparation of process cheese having improved heat resistance and shape retention in hot water

Country Status (1)

Country Link
JP (1) JPS5611750A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2009048093A1 (en) * 2007-10-11 2011-02-24 明治乳業株式会社 Process cheese and method for producing the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2009048093A1 (en) * 2007-10-11 2011-02-24 明治乳業株式会社 Process cheese and method for producing the same
JP2014039568A (en) * 2007-10-11 2014-03-06 Meiji Co Ltd Method for producing process cheeses
JP2015165813A (en) * 2007-10-11 2015-09-24 株式会社明治 Processed cheese product

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