HARD OR SEMI-HARD NATURAL CHEESE AND MANUFACTURING METHOD THEREFOR

PROBLEM TO BE SOLVED: To provide a hard or semi-hard natural cheese that is browned during heat-cooking, and a manufacturing method therefor.SOLUTION: The hard or semi-hard natural cheese that is browned during heat-cooking, can be obtained by increasing the content of galactose.SELECTED DRAWING: Fi...

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Hauptverfasser:	KOMORI MOTOHARU, KAWABATA SHIRO, JONOSHITA KENICHI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a hard or semi-hard natural cheese that is browned during heat-cooking, and a manufacturing method therefor.SOLUTION: The hard or semi-hard natural cheese that is browned during heat-cooking, can be obtained by increasing the content of galactose.SELECTED DRAWING: Figure 1 【課題】加熱調理時に焼き目を生じる硬質または半硬質ナチュラルチーズ及びその製造方法を提供することを目的とする。【解決手段】ガラクトースの含有量を高くすることにより、加熱調理時に焼き目を生じる硬質または半硬質ナチュラルチーズを提供することができる。【選択図】図１