SLICE CHEESE, PRODUCTION THEREOF AND FORMING NOZZLE USED THEREFOR

• Main Authors: AZUMA MASAYUKI, SATO SHIGEKATSU, YAMAMOTO HARUTAKA, MARUI KIMIO, AKIMOTO KIICHIRO
• Format: Patent
• Language: English
• 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

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.