CHEESE AND PRODUCTION METHOD THEREFOR

Provided are cheese having good stringiness not only when heated but also at low temperature, and a production method therefor. A cheese having the stringiness and flavor of processed cheese, in a wide temperature range, and having excellent thread-forming properties even after heating and cooling c...

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Bibliographic Details
Main Authors YAKABE, ATSUSHI, KOIZUMI, SHOICHI, TATSUNO, TETSUYA, OKUMA, AKIKO
Format Patent
LanguageEnglish
Published 30.07.2015
Subjects
AGRICULTURE
ANIMAL HUSBANDRY
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FISHING
FOODS OR FOODSTUFFS
FORESTRY
HUMAN NECESSITIES
HUNTING
MAKING THEREOF
MANUFACTURE OF DAIRY PRODUCTS
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRAPPING
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Summary:Provided are cheese having good stringiness not only when heated but also at low temperature, and a production method therefor. A cheese having the stringiness and flavor of processed cheese, in a wide temperature range, and having excellent thread-forming properties even after heating and cooling can be provided by the cheese containing 2.0-10.0 wt% modified tapioca starch and 16-24 wt% raw material cheese and by the cheese having a pH of at least 4.0, a water content of 53%-63%, and a milk fat/milk protein proportion of no more than 2.0%.
Bibliography:Application Number: SG20151104493P