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公开(公告)号：US4459313A
公开(公告)日：1984-07-10
申请号：US323702
申请日：1981-11-20
IPC分类号： A23C19/068 , A23C19/082 , A23C19/093 , A23C20/00 , A23C21/02 , A23C21/04 , A23C21/06
CPC分类号： A23C19/082 , A23C19/0686 , A23C19/093 , A23C20/00
摘要： A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The fat-free cheese analog is comminuted; further processed by adding a selected fat, preferably in the form of vegetable oils, and adding emulsifiers and other ingredients; and then heated to a temperature in the range of 155.degree.-205.degree. F. until it forms a fluent mass which is subsequently cast into any desired shape. The resultant product is a process cheese analog having any desired flavor, texture and fat content.
摘要翻译： 通过从调理液体干酪乳清和干酪蛋白材料的混合物中凝结芝士样凝乳来生产天然干酪类似物，以形成基本上无脂肪的干酪类似物。 无脂奶酪类似物粉碎; 通过添加选择的脂肪进一步加工，优选以植物油的形式，并加入乳化剂和其它成分; 然后加热到155〜-20℃的温度，直到形成流体质量，随后将其浇铸成任何所需的形状。 所得产物是具有任何所需风味，质地和脂肪含量的加工干酪类似物。
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公开(公告)号：US4343817A
公开(公告)日：1982-08-10
申请号：US881001
申请日：1978-02-24
IPC分类号： A23C19/05 , A23C19/055 , A23C19/068 , A23C19/02 , A23C11/00
CPC分类号： A23C19/05 , A23C19/055 , A23C19/0684
摘要： A natural cheese analog which closely resembles natural cheese is prepared by adding a dry casein product and calcium hydroxide to whey to form a mixture containing dissolved casein and having a pH between 6.8 and 7.3, acidifying the mixture, adding a coagulating enzyme to the acidified mixture, holding the mixture under conditions to form a continuous coagulum, cutting the continuous coagulum to form curd particles, heating the curd particles to expel whey, separating whey from the curd particles and processing the curd particles by conventional cheese making methods to obtain a natural cheese analog. Fat may be added to the mixture of casein product and whey to produce a fat-containing cheese analog.
摘要翻译： 通过向乳清中加入干酪蛋白产物和氢氧化钙，形成含有溶解的酪蛋白并且pH在6.8和7.3之间的混合物，酸化混合物，向酸化混合物中加入凝固酶，制备与天然干酪类似的天然干酪类似物 将混合物保持在条件下以形成连续的凝结物，切割连续凝结物以形成凝乳颗粒，加热凝乳颗粒以排出乳清，将乳清与凝乳颗粒分离，并通过常规的乳酪制备方法加工凝乳颗粒以获得天然干酪 模拟。 可以将脂肪加入到酪蛋白产品和乳清的混合物中以产生含脂肪的奶酪类似物。
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公开(公告)号：US4143163A
公开(公告)日：1979-03-06
申请号：US772101
申请日：1977-02-25
CPC分类号： A23D7/015 , A23L33/24 , A23P10/30 , Y10S426/804
摘要： An edible fibrous cellulose product encapsulated in a polyhydric alcohol and gum solution to produce a low calorie base product for the manufacture of foods. The encapsulation process consists of coating the surface of the fibrous cellulose material with the gum solution, containing polyhydric alcohol, then optionally drying the mixture to provide a free-flowing product.
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