CHEESE AND METHOD FOR ITS MANUFACTURING

The invention relates to ripened cheese having a ratio of K/Na of 0.8 to 4.0, a K content of more than 0.08%, a NaCl content of more than 0.81% up to 5.0% and comprising milk minerals comprising, as a percentage of dry matter: lactose 2.4 to 50%, sodium 3.5 to 12%, potassium 0.5 to 35%, magnesium 0....

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Bibliographische Detailangaben
Hauptverfasser:	MARTIKAINEN, EMMI, SMIT, GERRIT
Format:	Patent
Sprache:	eng ; fre ; ger
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 ripened cheese having a ratio of K/Na of 0.8 to 4.0, a K content of more than 0.08%, a NaCl content of more than 0.81% up to 5.0% and comprising milk minerals comprising, as a percentage of dry matter: lactose 2.4 to 50%, sodium 3.5 to 12%, potassium 0.5 to 35%, magnesium 0.1 to 1.5%, calcium 0.1 to 25%, and protein 8 to 20%.