Cheese production process

Details Cheese production process Cheese production process

A - Human Necessities

23

C

A23C 19/06 (2006.01)

Patent

CA 2519281

A process for producing a cheese involving the step of kneading a cheese curd in warm water, wherein the step of contacting the cheese curd with a texture- improving agent capable of binding to calcium or adsorbing the same is employed before or simultaneously with the kneading. Thus, the gummy and sticky texture or the gummy and chewy texture of a cheese produced by using the step of kneading a cheese curd in warm water, or the texture of a baked cheese remaining in mouth after eating can be improved to thereby give a favorable and elastic texture just like rice cake (mochi).

La présente invention concerne un processus de production de fromage qui consiste à fraiser un caillé de fromagerie dans de l'eau chaude et, avant cette étape ou simultanément à celle-ci, à mettre ce caillé de fromagerie en contact avec un agent améliorant la texture capable de se lier au calcium ou d'adsorber le calcium. Ainsi la texture gommeuse et collante ou la texture de pâte à mâcher d'un fromage produit selon ce processus, ou la texture de fromage cuit longue en bouche peut elle être améliorée de façon à donner une texture intéressante et élastique comme celle du gâteau de riz (mochi).

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