NATURAL CHEESE AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To obtain a hard or superhard natural cheese excellent in cheese flavor and having thermal resistance. SOLUTION: This hard or superhard natural cheese is characterized by having >=pH 5.85, a degree of ripeness (STN/TN value) of 15-25%, and thermal resistance. The subject met...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	KAWASAKI ISAHIRO, MATSUNO AYAKO, SATO SHIGEKATSU
Format:	Patent
Sprache:	eng
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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