IMITATION CHEESE AND MANUFACTURING METHOD THEREOF

PURPOSE: A method of manufacturing imitation cheese with flavor and texture similar to natural cheese is provided to improve flavor of the cheese by adding fresh cream or sweet whey powder, and to improve texture and moldabiltiy of the cheeses through a cooling process before a fermentation process....

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Bibliographic Details
Main Authors OK, HO SUK, KIM, JONG GOO
Format Patent
LanguageEnglish
Korean
Published 05.04.2010
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:PURPOSE: A method of manufacturing imitation cheese with flavor and texture similar to natural cheese is provided to improve flavor of the cheese by adding fresh cream or sweet whey powder, and to improve texture and moldabiltiy of the cheeses through a cooling process before a fermentation process. CONSTITUTION: A method of manufacturing imitation cheese comprises the following steps: mixing 73 ~ 93 parts of vegetable oil, 5.4 ~ 7.4 parts by weigh of emulsifier, 300 ~ 400 parts by weight of water, and 25 ~ 35 parts by weight of lactobacillus based on 100 parts by weight of casein; fermenting a mixture in a mixer; and cooling the mixture in a temperature of -4 ~ -6°C. The imitation cheeses further includes 50 ~ 80 parts by weight of fresh cream and 1 ~ 5 parts by weight of sweet whey powder.
Bibliography:Application Number: KR20080094893