公开(公告)号：US20100098820A1

公开(公告)日：2010-04-22

申请号：US12373345

申请日：2007-07-13

申请人： Hiroshi Imai ,  Yuko Sasajima ,  Mayumi Matsunaga ,  Takaaki Mutuo ,  Koji Sakamaki ,  Akira Tomizawa ,  Yasuhiko Shiinoki

发明人： Hiroshi Imai ,  Yuko Sasajima ,  Mayumi Matsunaga ,  Takaaki Mutuo ,  Koji Sakamaki ,  Akira Tomizawa ,  Yasuhiko Shiinoki

IPC分类号： A23C19/097 ,  A23C19/076

CPC分类号： A23C19/0455 ,  A23C9/1422 ,  A23C19/052 ,  A23C19/076 ,  A23C2210/202

摘要： The present invention provides fresh cheese that is significantly reduced in deterioration of taste or flavor and deterioration of texture and has excellent keeping quality, and a process for producing the same.The fresh cheese of the present invention has a whey protein content of 15 mg or lower per g of solid matter and an acetic acid content of 25 to 500 mg per 100 g of the cheese. The fresh cheese is produced by a process characterized by comprising steps of concentrating skim milk by a microfiltration membrane and adjusting the concentrated milk obtained by microfiltration to pH 4.8 to 5.8 by the addition of acetic acid, followed by heating and kneading.

摘要翻译： 本发明提供了鲜味干酪，其显着降低了味道或风味的劣化以及质地的劣化，并且具有优异的保持品质及其制备方法。 本发明的新鲜奶酪的乳清蛋白质含量为每1g固体物质15mg或更低，每100g奶酪的乙酸含量为25-500mg。 新鲜奶酪通过以下步骤生产，其特征在于包括以下步骤：通过微滤膜浓缩脱脂乳，并通过加入乙酸将通过微量过滤获得的浓缩乳调节至pH 4.8至5.8，然后加热和捏合。