ADHESION INHIBITOR FOR CHEESE, CHEESE, AND PRODUCTION METHOD OF CHEESE

• Main Authors: MATSUMOTO RIKA, TAKEMURA SHOTA
• Format: Patent
• Language: English; Japanese
• Published: 25.10.2022
• 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

To provide an adhesion inhibitor for cheese having powder swirling suppressed in production of cheese, cheese with the adhesion inhibitor for cheese, and a method of suppressing powder swirling in production of cheese and adhesion of cheese with each other during storage.SOLUTION: An adhesion inhibitor for cheese contains powder of a rough apparent specific gravity of 0.25 g/cc or more. The adhesion inhibitor for cheese adheres to the surface of cheese. A production method of cheese includes adhering the adhesion inhibitor for cheese to the surface of cheese. A method of suppressing powder swirling in production of cheese and adhesion of cheese with each other during storage includes adhering the adhesion inhibitor for cheese to the surface of cheese.SELECTED DRAWING: None 【課題】チーズ製造時の粉舞いが抑制されたチーズ用結着防止剤、並びに、前記チーズ用結着防止剤を用いたチーズ、チーズの製造方法、及びチーズ製造時の粉舞い及び保存中のチーズ同士の結着を抑制する方法を提供する。【解決手段】チーズ用結着防止剤は、ゆるめ見掛け比重が０．２５ｇ／ｃｃ以上である粉体を含む。チーズは、前記チーズ用結着防止剤が表面に付着している。チーズの製造方法は、前記チーズ用結着防止剤をチーズ表面に付着させることを含む。チーズ製造時の粉舞い及び保存中のチーズ同士の結着を抑制する方法は、前記チーズ用結着防止剤をチーズ表面に付着させることを含む。【選択図】なし