AGGLOMERATE OF CASEIN SUBMICELLE AND ITS PRODUCTION

PURPOSE:To obtain the subject agglomerated substance susceptible to rennet reaction, having excellent bondability and useful as a raw material for cheese, etc., by applying high pressure in a specific range to an aqueous dispersion of casein micelle, thereby changing the spherical micelle structure...

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Bibliographische Detailangaben
Hauptverfasser:	YAMAMOTO HARUTAKA, SHIBAUCHI YOSHITO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the subject agglomerated substance susceptible to rennet reaction, having excellent bondability and useful as a raw material for cheese, etc., by applying high pressure in a specific range to an aqueous dispersion of casein micelle, thereby changing the spherical micelle structure of the casein micelle and agglomerating the micelles in the form of a chain, etc. CONSTITUTION:The objective agglomerated substance can be produced by applying high pressure (>=100MPa, preferably 400-500MPa) to an aqueous dispersion of casein micelle prepared from a defatted milk having a solid content of 9%, thereby changing the spherical micelle structure of the casein micelle and agglomerating the micelles in the form of a chain, fringe or plate.