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EMULSIFYING SALT-FREE CHEESE AND METHOD OF MAKING THEREOF HAVING A BLEND OF SHEARED AND NON-SHEARED FAT.
EMULSIFYING SALT-FREE CHEESE AND METHOD OF MAKING THEREOF HAVING A BLEND OF SHEARED AND NON-SHEARED FAT.
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机译:使无盐干酪乳化,并使其具有混合的剪切和非剪切油脂的方法。
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摘要
Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
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