AR042803A1 - ARTIFICIAL CHEESE PRODUCT AND METHOD TO PRODUCE IT - Google Patents
ARTIFICIAL CHEESE PRODUCT AND METHOD TO PRODUCE ITInfo
- Publication number
- AR042803A1 AR042803A1 ARP030104812A AR042803A1 AR 042803 A1 AR042803 A1 AR 042803A1 AR P030104812 A ARP030104812 A AR P030104812A AR 042803 A1 AR042803 A1 AR 042803A1
- Authority
- AR
- Argentina
- Prior art keywords
- cheese
- composition
- artificial
- amount
- cut
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
Abstract
La invención brinda un producto de queso artificial que contiene un acidulante en una cantidad tal que el pH de la composición no es superior a 4,6, agua, preferentemente en una cantidad que es al menos 60% del peso; un hidrocoloide; un componente derivado del queso en una cantidad inferior aproximadamente al 15% del peso de la composición; y un saborizante de queso que es artificial o natural. La composición es lo suficientemente firme para poder ser cortada, rayada, cortada en tiras o cortada en rebanadas. Preferentemente, el acidulante está presente en una cantidad valorable total inferior al 1,5% del peso de la composición, y/o más del 1% de la proteína está presente, lo cual produce como resultado un queso artificial que tiene un sabor, una textura y una consistencia que anteriormente sólo estaban disponibles en un queso fundido pasteurizado.The invention provides an artificial cheese product containing an acidulant in an amount such that the pH of the composition is not more than 4.6, water, preferably in an amount that is at least 60% of the weight; a hydrocolloid; a component derived from cheese in an amount less than about 15% of the weight of the composition; and a cheese flavoring that is artificial or natural. The composition is firm enough to be cut, scratched, cut into strips or cut into slices. Preferably, the acidulant is present in a total titratable amount of less than 1.5% of the weight of the composition, and / or more than 1% of the protein is present, which results in an artificial cheese having a flavor, a texture and consistency that were previously only available in a pasteurized melted cheese.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ARP030104812 AR042803A1 (en) | 2003-12-23 | 2003-12-23 | ARTIFICIAL CHEESE PRODUCT AND METHOD TO PRODUCE IT |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ARP030104812 AR042803A1 (en) | 2003-12-23 | 2003-12-23 | ARTIFICIAL CHEESE PRODUCT AND METHOD TO PRODUCE IT |
Publications (1)
Publication Number | Publication Date |
---|---|
AR042803A1 true AR042803A1 (en) | 2005-07-06 |
Family
ID=42777910
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP030104812 AR042803A1 (en) | 2003-12-23 | 2003-12-23 | ARTIFICIAL CHEESE PRODUCT AND METHOD TO PRODUCE IT |
Country Status (1)
Country | Link |
---|---|
AR (1) | AR042803A1 (en) |
-
2003
- 2003-12-23 AR ARP030104812 patent/AR042803A1/en unknown
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