公开(公告)号：US4885183A

公开(公告)日：1989-12-05

申请号：US259975

申请日：1988-10-19

申请人： John J. Strandholm ,  Robert R. Prochnow ,  Mark S. Miller ,  Lawrence E. Woodford ,  Steven M. Neunaber

发明人： John J. Strandholm ,  Robert R. Prochnow ,  Mark S. Miller ,  Lawrence E. Woodford ,  Steven M. Neunaber

IPC分类号： A23C19/028 ,  A23C19/082

CPC分类号： A23C19/082 ,  A23C19/0285 ,  A23V2002/00

摘要： In accordance with the present invention, the meltability of processed cheese is controlled to provide a desired degree of meltability by incorporating whey proteins in the process cheese mix and processing the process cheese mix under conditions of temperature and time so as to denature the whey proteins sufficiently to provide a predeterminted level of cross-linked beta-lactoglobulin and provide the desired level of meltability. The whey protein provided in the process cheese blend is selected to limit the lactose in the final product to a predetermined level. The method of the present invention avoids the need for the use of sodium hexametaphosphate and consequently permits, in process cheese manufacture greater flexibility in handling holdover cheese.

摘要翻译： 根据本发明，通过将乳清蛋白加入到加工奶酪混合物中并在温度和时间条件下加工加工奶酪混合物以控制乳化蛋白的充分变性，从而控制加工干酪的熔融性，从而提供所需程度的融合性 以提供预先水平的交联β-乳球蛋白并提供所需的可熔性水平。 选择在加工干酪混合物中提供的乳清蛋白以将最终产品中的乳糖限制到预定水平。 本发明的方法避免了使用六偏磷酸钠的需要，并且因此允许在加工过程中制酪酪在处理干性乳酪时具有更大的灵活性。