JPS57138342A - Preparation of cheese similar to scallops - Google Patents

Preparation of cheese similar to scallops

Info

Publication number
JPS57138342A
JPS57138342A JP2088181A JP2088181A JPS57138342A JP S57138342 A JPS57138342 A JP S57138342A JP 2088181 A JP2088181 A JP 2088181A JP 2088181 A JP2088181 A JP 2088181A JP S57138342 A JPS57138342 A JP S57138342A
Authority
JP
Japan
Prior art keywords
curd
cheese
scallops
water
rope
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP2088181A
Other languages
Japanese (ja)
Other versions
JPS5831174B2 (en
Inventor
Morio Kuboyama
Takashi Suda
Takashi Shinozaki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Morinaga Milk Industry Co Ltd
Original Assignee
Morinaga Milk Industry Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Morinaga Milk Industry Co Ltd filed Critical Morinaga Milk Industry Co Ltd
Priority to JP2088181A priority Critical patent/JPS5831174B2/en
Publication of JPS57138342A publication Critical patent/JPS57138342A/en
Publication of JPS5831174B2 publication Critical patent/JPS5831174B2/en
Expired legal-status Critical Current

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  • Dairy Products (AREA)

Abstract

PURPOSE: To prepare cheese similar to scallops, by the use of cheese having an unidirectionally splittable tissue, and unique firmness and palatability.
CONSTITUTION: Sterilized milk is mixed with a starter and rennet, and the produced curd is cooked to separate whey and subjected to cheddaring until the pH reaches 5.1W5.3. The cheese curd is heated at 54W75°C by immersing in hot water to obtain a flexible cheese curd. It is necessary that the curd contains 10W30% fat and ≤48% water. The curd is shaped in the form of a rope with a rope-sizer to obtain a tissue containing fibers parallel to the draw direction. The shaped curd is added with salt to a salt-content of ≥0.2% and a water- content of 20W45%, and cut to the shape of the scallops.
COPYRIGHT: (C)1982,JPO&Japio
JP2088181A 1981-02-17 1981-02-17 Method for producing scallop-like cheese Expired JPS5831174B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2088181A JPS5831174B2 (en) 1981-02-17 1981-02-17 Method for producing scallop-like cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2088181A JPS5831174B2 (en) 1981-02-17 1981-02-17 Method for producing scallop-like cheese

Publications (2)

Publication Number Publication Date
JPS57138342A true JPS57138342A (en) 1982-08-26
JPS5831174B2 JPS5831174B2 (en) 1983-07-04

Family

ID=12039529

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2088181A Expired JPS5831174B2 (en) 1981-02-17 1981-02-17 Method for producing scallop-like cheese

Country Status (1)

Country Link
JP (1) JPS5831174B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2705534A1 (en) * 1993-05-28 1994-12-02 Montpellier Ii Universite Method for manufacturing dairy products with fibrous texture by means of extrusion cooking, and products obtained

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0517267Y2 (en) * 1985-07-09 1993-05-10
JPH0521427Y2 (en) * 1985-07-09 1993-06-01
JPH02108073U (en) * 1989-02-16 1990-08-28

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2705534A1 (en) * 1993-05-28 1994-12-02 Montpellier Ii Universite Method for manufacturing dairy products with fibrous texture by means of extrusion cooking, and products obtained

Also Published As

Publication number Publication date
JPS5831174B2 (en) 1983-07-04

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