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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:乳化的无盐奶酪及其混合了无脂脂肪和无脂脂肪的制造方法
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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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