Increasing the firmness of process cheese by utilizing ingredient synergism

• 收藏
• 分享

专利权人:

Kraft Foods Group Brands LLC

发明人:

Ma, Yinqing,Lindstrom, Ted Riley,Rodriguez, Ana Patricia,Mei, Fu-l

申请号：

AU2008237600

公开号：

AU2008237600B2

申请日:

2008.10.30

申请国别(地区):

AU

年份:

2014

代理人:

摘要：

#$%^&*AU2008237600B220140911.pdf#####ABSTRACT Process cheeses and methods for making process cheeses are provided herein. The process cheeses are provided with Increased firmness despite high levels of whey protein contained therein by combining at least one high functionality thermally modified whey protein compound with specific casein or other protein sources to achieve a synergistic effect that increases the yield stress of the cheese compound.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/