CREAM CHEESES AND MANUFACTURING METHOD THEREOF

CREAM CHEESES AND MANUFACTURING METHOD THEREOF

PROBLEM TO BE SOLVED: To provide new cream cheeses having a fresh cream cheese-like taste with an increased expression level of acetaldehyde.SOLUTION: The cream cheeses have an expression level of acetaldehyde measured by an HS-SPME method of 7.3 ppb or more so as to have a fresh cream cheese-like t...

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Bibliographische Detailangaben
Hauptverfasser: KOHAMA AI, ISOGAI TOMOYUKI, SHIODA MAKOTO, MUTO TAKAAKI, NIIOKA SEIKI
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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Zusammenfassung:PROBLEM TO BE SOLVED: To provide new cream cheeses having a fresh cream cheese-like taste with an increased expression level of acetaldehyde.SOLUTION: The cream cheeses have an expression level of acetaldehyde measured by an HS-SPME method of 7.3 ppb or more so as to have a fresh cream cheese-like taste. The expression level of acetaldehyde may be increased, for example, by adding auxiliary materials to a raw material cheese and then performing a thermal emulsification treatment and, if necessary, a homogeneous treatment in a closed system allowing no contact between the cheese and ambient air.