FIELD: food processing industry, in particular cheese substitute composition.
SUBSTANCE: claimed composition contains preferably at least 60 wt.%, hydrocolloid, at least 15 wt.% of obtained from cheese component based on composition weight, natural or artificial cheese flavoring, and acidifier in amount sufficient to maintain composition pH not more than 4.6. Composition contains preferably not more than 1 % of protein and/or acidifier in total titrated amount of 1.5 wt.% based on composition weight, that provides cheese substitute production with pasteurized processed cheese-like taste, texture and consistence. Produced composition is enough rigid and may be cut, sliced, crushed, grated.
EFFECT: cheese substitute with improved organoleptic properties.
33 cl, 1 ex
Title | Year | Author | Number |
---|---|---|---|
CHEESE ANALOGUE PRODUCTION METHOD | 2013 |
|
RU2564117C2 |
OBTAINING METHOD OF CONCENTRATED MILK-WHITE INGREDIENT AND FOLLOWING PROCESSED CHEESE PRODUCTION | 2004 |
|
RU2358435C2 |
METHOD FOR PRODUCTION OF CHEESE-LIKE PRODUCT | 2005 |
|
RU2280993C1 |
CHEESE AND PRODUCTION THEREOF | 2012 |
|
RU2585213C2 |
METHOD FOR PRODUCING ACIDIFIED PROTEIN PRODUCT FROM CASEIN AND PRODUCT THUS OBTAINED | 2016 |
|
RU2741528C2 |
FOOD PRODUCTS STABILE WHILE STORAGE AND ITS PRODUCTION METHOD | 2005 |
|
RU2374852C2 |
CHEESE AND ITS PRODUCTION | 2012 |
|
RU2616282C2 |
METHOD FOR PRODUCING OF SPREADABLE ACIDIFIED CREAM AND SPREADABLE ACIDIFIED CREAM | 1999 |
|
RU2225693C2 |
LOW PROTEIN CHEESE AND ITS PRODUCTION METHOD | 2013 |
|
RU2552154C1 |
CREAM-AND-CHEESE PRODUCT WITH LOW-FAT AND HIGH MOISTURE CONTENT AND ITS PRODUCTION METHOD (VERSIONS) | 2006 |
|
RU2402221C2 |
Authors
Dates
2005-08-27—Published
2002-06-25—Filed