CHEESE AND METHOD FOR PRODUCING CHEESE

To provide a cheese that shows good stringiness with a great width at high temperatures.SOLUTION: A cheese contains starch of 9.5 wt.% or more, and the raw material cheese of 2.5-35 wt.%, where the starch at least partially includes potato starch of 1.0-15 wt.% in total. The starch further includes,...

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Bibliographische Detailangaben
Hauptverfasser:	TERAUCHI TOMOKO, MURAI HIROKO
Format:	Patent
Sprache:	eng ; jpn
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:	To provide a cheese that shows good stringiness with a great width at high temperatures.SOLUTION: A cheese contains starch of 9.5 wt.% or more, and the raw material cheese of 2.5-35 wt.%, where the starch at least partially includes potato starch of 1.0-15 wt.% in total. The starch further includes, at least partially, etherified tapioca starch and/or acetylated corn-derived starch.SELECTED DRAWING: None 【課題】高温時の糸引きの幅が大きいチーズ類を提供する。【解決手段】チーズ類は、デンプンを９．５重量％以上、原料チーズを２．５～３５重量％、デンプンの少なくとも一部として馬鈴薯デンプンを全体で１．０～１５重量％含有し、デンプンの少なくとも一部としてさらにエーテル化タピオカデンプンおよび／またはアセチル化トウモロコシ由来デンプンを含有する。【選択図】なし