SLICE CHEESE, PRODUCTION THEREOF AND FORMING NOZZLE USED THEREFOR

PURPOSE:To obtain sliced cheese having good release property also after block packaging by adding a molten salt having weak creaming action to a raw material cheese being definite value or below in a specific aging index and heating these ingredient while stirring, melting the treated cheese, contro...

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Bibliographic Details
Main Authors AZUMA MASAYUKI, SATO SHIGEKATSU, YAMAMOTO HARUTAKA, MARUI KIMIO, AKIMOTO KIICHIRO
Format Patent
LanguageEnglish
Published 28.10.1992
Subjects
CUTTING
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING,CUTTING-OUT, STAMPING-OUT OR SEVERING
FOODS OR FOODSTUFFS
HAND CUTTING TOOLS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
PERFORMING OPERATIONS
SEVERING
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRANSPORTING
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Summary:PURPOSE:To obtain sliced cheese having good release property also after block packaging by adding a molten salt having weak creaming action to a raw material cheese being definite value or below in a specific aging index and heating these ingredient while stirring, melting the treated cheese, controlling water content of the cheese and cutting the cheese. CONSTITUTION:A molten salt having weak creaming action is added to raw material cheese being <=22% in a ratio (STN/TN) of acid-soluble nitrogen (STN) and total nitrogen(TN) which is an aging index and both ingredients are heated while stirring, melted and controlled in water content and then cooled until temperature capable of maintaining shape retaining property and cut to provide slice cheese having <=48% water content and good release property.
Bibliography:Application Number: JP19910089421