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1. 发明申请

WO1996025051A1 PROCESS OF MAKING A SOFT OR SEMI-SOFT FIBROUS CHEESE 审中-公开
标题翻译：制作软或半软纤维薄片的方法
公开(公告)号：WO1996025051A1
公开(公告)日：1996-08-22
申请号：PCT/US1996002328
申请日：1996-02-16
申请人： LEPRINO FOODS COMPANY
发明人： LEPRINO FOODS COMPANY , BARZ, Richard, Lee , CREMER, Carolyn, Parks
IPC分类号： A23C19/068
CPC分类号： A23C19/0684 , A23C19/09 , A23C19/0917 , A23C19/093
摘要： A process of manufacturing a soft or semi-soft fibrous cheese comprising the steps of a) pasteurizing milk; b) acidifying the milk; c) coagulating the milk to obtain curd and whey; d) cutting the coagulum and draining the whey, thereby leaving a cheese curd; e) heating, kneading, and stretching the curd (e.g., in mixer/cooker) (1) until it is a homogeneous, fibrous mass of cheese; f) forming the cheese into a shape (e.g., by pumping it through extruder (8)); g) cooling the shaped cheese in cold brine (e.g., in brine tanks (11 and 15)); and h) removing the cooled cheese from the brine (e.g., by conveyor (16)). A cheese additive is mixed into the heated cheese (for example in additional mixer (6)) after the cheese has been heated, kneaded, and stretched, but before it has been formed into a shape. The additive can be an emulsifying agent, gum, stabilizer, colorant, dairy solid, cheese powder, or food starch.
摘要翻译：一种制造软或半软纤维干酪的方法，包括以下步骤：a）将牛奶巴氏消毒; b）酸化牛奶; c）凝结牛奶以获得凝乳和乳清; d）切割凝结物并排干乳清，从而留下干酪凝乳; e）加热，捏合和拉伸凝乳（例如在混合器/炊具）（1）中，直到其是均匀的纤维状的干酪; f）将奶酪成形为（例如，通过挤压机（8）泵送）; g）在冷盐水（例如，在盐水罐（11和15））中冷却成形的奶酪; 和h）从盐水（例如，通过输送机（16））去除冷却的干酪。在奶酪被加热，捏合和拉伸之后，但在其形成形状之前，将干酪添加剂混合到加热的干酪中（例如在另外的混合器（6）中）。添加剂可以是乳化剂，胶，稳定剂，着色剂，乳制品固体，奶酪粉或食品淀粉。

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