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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| creator | KOHAMA AI ISOGAI TOMOYUKI SHIODA MAKOTO MUTO TAKAAKI NIIOKA SEIKI |
| description | 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. |
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| subjects | 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 |
| title | CREAM CHEESES AND MANUFACTURING METHOD THEREOF |
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