公开(公告)号：US20130059033A1

公开(公告)日：2013-03-07

申请号：US13697152

申请日：2009-11-25

申请人： Louisa-Karina Morariu

发明人： Louisa-Karina Morariu

IPC分类号： A23C19/068

CPC分类号： A23C19/032 ,  A23C19/041 ,  A23C19/0684

摘要： The invention refers to a cheese type food product and the method of production. The product, according to the invention, has a content of 61,32% water, 1,5% fats, 39% proteins, 7,67% sodium chloride, 41, 58% fat in dry substance, a pH value of 5,43. The method, according to the invention, consists of heating milk up to a temperature of 28 . . . 30 C, after which it is filtrated, separated up to a content of 0,15% in fat volume, then natural fermentation up to a pH value of 5,4 and the introduction in the milk mass of the enzymatic curd; the mixture is heated up to a temperature of the milk mass of 65 . . . 70 C, then liquid enzymatic curd is introduced, mixing continuously, to form a block of ewe-cheese of which whey is eliminated and it is submitted to manual kneading in pieces of 10 kg, which are subsequently left to drain, they are kept in 10% brine solution for 24h, they are left to dry for 2 . . . 3 h and the result is a non-fat cheese with fibrous aspect, which is packed.

摘要翻译： 本发明涉及奶酪型食品和生产方法。 根据本发明的产品具有61,32％的水，1.5％的脂肪，39％的蛋白质，7,67％的氯化钠，41,58％的干物质的脂肪，pH值为5的含量， 43。 根据本发明的方法包括将奶加热至28℃的温度。 。 。 30℃，然后过滤，分离至脂肪体积的0.15％含量，然后自然发酵至pH值为5,4，并在酶凝胶的乳汁中引入; 将混合物加热至牛奶质量的温度为65℃。 。 。 70℃，然后引入液态酶凝胶，连续混合，形成一块干乳酪，其中乳清被除去，并进行手动捏合10公斤，随后排出，将它们保存在 10％盐水溶液24小时，待干燥2次。 。 。 3小时，结果是一个包装纤维的非脂肪乳酪。