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    • 1. 发明申请
    • SPREADABLE CHEESE FROM CURD.
    • 来自CURD的松饼。
    • WO2016114657A1
    • 2016-07-21
    • PCT/NL2016/050025
    • 2016-01-13
    • COÖPERATIE AVEBE U.A.
    • BUWALDA, Pieter LykleVAN DEN AKKER-BLEUMINK, BernardaMULDER, Frederik
    • A23C19/00A23C19/06A23C19/09
    • A23C19/06A23C19/09A23V2002/00A23V2250/5118
    • The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly or partly the protein of a milk product through the action of rennet or other suitable coagulating agents; (b) partially draining the whey resulting from the coagulation to obtain a cheese curd; (c) preparing a mixture of the cheese curd, water, an amylomaltose-treated starch (ATS) and a pregelatinized starch (PS); (d) heating and shearing the mixture at a temperature between 70 and 80º C; followed by (e) cooling the mixture under stirring to obtain a spreadable cheese product. Also provided is a spreadable cheese obtainable by the method.
    • 本发明涉及奶酪制造领域,特别涉及生产软奶酪或可分散奶酪。 本发明提供了一种制备可涂抹乳酪产品的方法,包括以下步骤:(a)通过凝乳酶或其它合适的凝结剂的作用,全部或部分地凝结乳制品的蛋白质; (b)部分排出由凝结产生的乳清,以获得干酪凝乳; (c)制备干酪凝乳,水,淀粉麦芽糖处理淀粉(ATS)和预胶化淀粉(PS)的混合物; (d)在70至80℃的温度下加热和剪切混合物; 然后(e)在搅拌下冷却混合物,得到可涂抹的干酪制品。 还提供了可通过该方法获得的可涂抹的奶酪。