The preparation method of processed cheese and processed cheese

The preparation method of processed cheese and processed cheese

  • CN 101,945,582 B
  • Filed: 02/25/2009
  • Issued: 03/23/2016
  • Est. Priority Date: 02/29/2008
  • Status: Active Grant
First Claim
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1. processed cheese, wherein,Relative to natural cheese, the proportioning of fuse salt entirety is 1.55-3.10,Described fuse salt contains:

  • Relative to citrate or monophosphate that the proportioning of described fuse salt entirety is 50 ~ 70;

    Be the Quadrafos of 25.6-30.0 relative to the proportioning of described fuse salt entirety;

    AndRelative to metaphosphate or pyrophosphate that the proportioning of described fuse salt entirety is 0 ~ 20;

    AndDescribed processed cheese is prepared by the following method;

    Be more than 10 seconds in the retention time and under keeping temperature to be the conservation condition of 120 ~ 140 DEG C, the natural cheese that with the addition of described fuse salt kept within 1 minute.

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