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1. 发明公开

KR1020080085829A 프로세스 치즈류 및 그 제조 방법 有权
标题翻译：加工方法及其生产方法
公开(公告)号：KR1020080085829A
公开(公告)日：2008-09-24
申请号：KR1020087011483
申请日：2006-12-21
申请人： 가부시키가이샤 메이지
发明人： 무로타니,다카시 , 아이자와,시게루 , 마츠오,미츠로 , 가미야,데츠
IPC分类号： A23C19/084 , A23C19/08 , A23C19/06 , A23C19/00
CPC分类号： A23C19/084 , A23C19/062
摘要： [PROBLEMS] To provide a processed cheese which is adaptable to various packing forms through a hot-melt process and contains a lactic acid bacterium (which contributes to health) in a living state while maintaining its characteristic properties, and also provide a method for production of the processed cheese. [MEANS FOR SOLVING PROBLEMS] Disclosed is a processed cheese characterized in that a lactic acid bacterium added after a hot-melt processing of a cheese raw material for the processed cheese exists in a living state in the processed cheese. Also disclosed is a method for production of a processed cheese comprising a first step wherein a cheese raw material for the process cheese is subjected to hot-melt processing; and a second step wherein a lactic acid bacterium is added to the cheese raw material.
摘要翻译： [问题]提供一种通过热熔融方法适应各种包装形式的加工干酪，并且在保持其特性的同时含有在生活状态下的乳酸菌（有助于健康），并且还提供了一种生产方法的加工奶酪。解决问题的方法公开了一种加工干酪，其特征在于，在加工干酪的生活状态中，加热干酪的干酪原料进行热熔融加工后加入的乳酸菌。还公开了一种加工干酪的生产方法，包括第一步骤，其中将用于加工干酪的干酪原料进行热熔处理; 第二步，在乳酪原料中加入乳酸菌。

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