METHOD FOR PRODUCING A CHEESE AND CHEESE PRODUCED

The invention relates to a method for producing a cheese which is spreadable and/or becomes stringy when cooked, said cheese being produced from powdered dairy protein concentrates. Especially the ratio of the weight of the calcium to the total weight of nitrogen material (Ca/MAT) in said dairy prot...

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Bibliographische Detailangaben
Hauptverfasser:	LESUR, CELINE, DAVID, FRANCK, SNAPPE, JEAN JACQUES
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a method for producing a cheese which is spreadable and/or becomes stringy when cooked, said cheese being produced from powdered dairy protein concentrates. Especially the ratio of the weight of the calcium to the total weight of nitrogen material (Ca/MAT) in said dairy protein concentrates is higher than, or equal to, 0.10%, and lower than, or equal to, 2.80%. La présente invention a pour objet un procédé de fabrication d'un fromage ayant des propriétés d'étalement et/ou de filant à la cuisson obtenu à partir de concentrés protéiques laitiers en poudre, en particulier le rapport entre le poids du calcium et le poids en matière azotée total (Ca/MAT) dans lesdits concentrés protéiques laitiers est supérieur ou égal à 0,10 % et inférieur ou égal à 2,80 %.