METHOD OF MAKING CHEESE PRODUCTS OF FRESH CHEESE AND AXILIARY FUSIBLE AND STABILISING AGENT THEREFOR

PCT No. PCT/EP92/01533 Sec. 371 Date Aug. 15, 1994 Sec. 102(e) Date Aug. 15, 1994 PCT Filed Jul. 8, 1992 PCT Pub. No. WO93/03623 PCT Pub. Date Mar. 4, 1993.The invention concerns the use of acidic sodium polyphosphates and Maddrell's salt for the production of natural cheese, processed cheese a...

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Hauptverfasser:	TANZLER RICHARD, MERKENICH KARL, SCHEURER GUENTER, MAURER-ROTHMANN ANDREA
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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Zusammenfassung:	PCT No. PCT/EP92/01533 Sec. 371 Date Aug. 15, 1994 Sec. 102(e) Date Aug. 15, 1994 PCT Filed Jul. 8, 1992 PCT Pub. No. WO93/03623 PCT Pub. Date Mar. 4, 1993.The invention concerns the use of acidic sodium polyphosphates and Maddrell's salt for the production of natural cheese, processed cheese and cheese preparations which have a P2O5 content of 73-77 wt. %, on Na2O content of 20-25 wt. %, a water content of 2-3 wt. % and an average linear degree of condensation of 8-20. Preferred are the polyphosphates which are present as comparatively long chains (catena compounds) which are possible cross-linked and contain sodium metaphospbates (tri- and tetra-phosphates) in below 2 wt. %.