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1. 发明申请

US20010046532A1 Method for preparing a cheese product 失效
标题翻译：干酪制品的制备方法
公开(公告)号：US20010046532A1
公开(公告)日：2001-11-29
申请号：US09900932
申请日：2001-07-09
申请人： ConAgra, Inc.
发明人： Anthony M. Adamany , Thomas M. Henry , Deborah P. Moore , Craig S. Filkouski
IPC分类号： A23C019/00
CPC分类号： A23C19/032 , A23C19/0323 , A23C19/054 , A23C19/0682 , A23C19/0684 , A23C19/08 , A23C2250/25 , C12N1/20
摘要： Disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or hetero-acid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.
摘要翻译：本发明公开了一种从不含脂肪或低脂肪干酪制品的制备方法，该培养基通过将约50-约94wt。％的全脂奶，约0至约45wt。％的水和约0.2至约1wt。％至少一种食品级，聚阴离子胶。用至少一种乳酸或异产酸细菌接种培养基以形成培养的混合物。然后将培养的混合物在大桶中与脱脂或低脂奶组合以形成培养的牛奶。培养的牛奶成熟，加入足够的凝乳酶以形成凝结物，凝结物切割成乳清溶液中的凝乳，并在乳清溶液中煮熟。将熟的凝乳转移到用于排出乳清溶液的装置，其中乳清与凝乳和凝乳分离。盐渍后，将凝乳进一步加工成不含脂肪或低脂奶酪。

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