PRODUCTION OF PROCESS CHEESES

PRODUCTION OF PROCESS CHEESES

PURPOSE:To prepare process cheeses having novel texture and flavor and excellent meltability and other physical properties, by adding a specific sugar ester or lecithin and a stabilizer to natural cheese and melting the resultant mixture while heating. CONSTITUTION:Process cheeses, such as process c...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: YONEDA YOSHIKI, AIZAWA SHIGERU
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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Beschreibung
Zusammenfassung:PURPOSE:To prepare process cheeses having novel texture and flavor and excellent meltability and other physical properties, by adding a specific sugar ester or lecithin and a stabilizer to natural cheese and melting the resultant mixture while heating. CONSTITUTION:Process cheeses, such as process cheese, process cheese food or cheese spread, especially process cheeses containing >=10% fats are prepared. In the process, a sugar ester with >=80% monoester content and/or lecithin with enhanced O/W type emulsifiability and, as desired, further polyglycerol ester of a fatty acid as an emulsifying agent and a stabilizer, such as agar, xanthan gum or gelatin, are added to natural cheese and melted while being heated.