CREAM CHEESES AND MANUFACTURING METHOD THEREOF

PROBLEM TO BE SOLVED: To provide new cream cheeses having a fresh cream cheese-like taste with an increased expression level of acetaldehyde.SOLUTION: The cream cheeses have an expression level of acetaldehyde measured by an HS-SPME method of 7.3 ppb or more so as to have a fresh cream cheese-like t...

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Bibliographic Details
Main Authors KOHAMA AI, ISOGAI TOMOYUKI, SHIODA MAKOTO, MUTO TAKAAKI, NIIOKA SEIKI
Format Patent
LanguageEnglish
Published 20.01.2014
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
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Summary:PROBLEM TO BE SOLVED: To provide new cream cheeses having a fresh cream cheese-like taste with an increased expression level of acetaldehyde.SOLUTION: The cream cheeses have an expression level of acetaldehyde measured by an HS-SPME method of 7.3 ppb or more so as to have a fresh cream cheese-like taste. The expression level of acetaldehyde may be increased, for example, by adding auxiliary materials to a raw material cheese and then performing a thermal emulsification treatment and, if necessary, a homogeneous treatment in a closed system allowing no contact between the cheese and ambient air.
Bibliography:Application Number: JP20120149104