PRODUCTION OF CHEESE AND CHEESY FOOD WITH HARDLY ANY MIGRATION OF WATER

摘要

PURPOSE:To provide a product with hardly any water migration by adding a prescribed amount of chitosan to cheese, casein or a mixture of both, emulsifying the obtained mixture within an acidic region and then neutralizing the obtained emulsion. CONSTITUTION:To 100 pts.wt. main material which is a cheese, casein or a mixture of both, is added 0.1-5 pts.wt. chitosan. An edible acid is then used to regulate pH to 2-5.5, preferably 4.0-5.0 and the regulated mixture is subsequently kneaded while being heated and then emulsified. The resultant emulsion is subsequently regulated to pH5.5-8, preferably 5.7-7 using sodium bicarbonate, etc., to afford a desired product.