PRODUCTION OF PORTION-LIKE WHITE FUNGOUS NATURAL CHEESE
PROBLEM TO BE SOLVED: To provide a method for producing a portion-like white fungous natural cheese by charging milk curd into a mold, molding the charged milk curd, cutting the molded product and subsequently culturing the white fungus, enabling the production of the portion-like white fungous natu...
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| creator | HONMA JUNJI |
| description | PROBLEM TO BE SOLVED: To provide a method for producing a portion-like white fungous natural cheese by charging milk curd into a mold, molding the charged milk curd, cutting the molded product and subsequently culturing the white fungus, enabling the production of the portion-like white fungous natural cheese not having white fungus granules on the cut surfaces, having a smooth tissue, not leaving residues in mouths when eaten, and good in meltability in mouths. SOLUTION: This method for producing a portion-like white fungous natural cheese comprises charging milk curd in a mold, removing whey, taking out the molded product, cutting the molded product into portion-like pieces having a proper size, thermally melting the cut surfaces, spraying a suspension containing the spores of the white fungus on the smoothened surface of the cut pieces, and further culturing the white fungus. Therein, the thermal melting of the cut surfaces is performed by a direct or indirect heating method. |
| format | Patent |
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SOLUTION: This method for producing a portion-like white fungous natural cheese comprises charging milk curd in a mold, removing whey, taking out the molded product, cutting the molded product into portion-like pieces having a proper size, thermally melting the cut surfaces, spraying a suspension containing the spores of the white fungus on the smoothened surface of the cut pieces, and further culturing the white fungus. Therein, the thermal melting of the cut surfaces is performed by a direct or indirect heating method.</description><edition>6</edition><language>eng</language><subject>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</subject><creationdate>1999</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19990413&DB=EPODOC&CC=JP&NR=H1198951A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19990413&DB=EPODOC&CC=JP&NR=H1198951A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HONMA JUNJI</creatorcontrib><title>PRODUCTION OF PORTION-LIKE WHITE FUNGOUS NATURAL CHEESE</title><description>PROBLEM TO BE SOLVED: To provide a method for producing a portion-like white fungous natural cheese by charging milk curd into a mold, molding the charged milk curd, cutting the molded product and subsequently culturing the white fungus, enabling the production of the portion-like white fungous natural cheese not having white fungus granules on the cut surfaces, having a smooth tissue, not leaving residues in mouths when eaten, and good in meltability in mouths. SOLUTION: This method for producing a portion-like white fungous natural cheese comprises charging milk curd in a mold, removing whey, taking out the molded product, cutting the molded product into portion-like pieces having a proper size, thermally melting the cut surfaces, spraying a suspension containing the spores of the white fungus on the smoothened surface of the cut pieces, and further culturing the white fungus. 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SOLUTION: This method for producing a portion-like white fungous natural cheese comprises charging milk curd in a mold, removing whey, taking out the molded product, cutting the molded product into portion-like pieces having a proper size, thermally melting the cut surfaces, spraying a suspension containing the spores of the white fungus on the smoothened surface of the cut pieces, and further culturing the white fungus. Therein, the thermal melting of the cut surfaces is performed by a direct or indirect heating method.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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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 | PRODUCTION OF PORTION-LIKE WHITE FUNGOUS NATURAL CHEESE |
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