Gandhi, Niranjan R.,Palmer Skebba, Victoria,Milani, Franco X
申请号：
AU2018203342
公开号：
AU2018203342A1
申请日:
2018.05.14
申请国别(地区):
AU
年份:
2018
代理人:
摘要：
#$%^&*AU2018203342A120180614.pdf#####ABSTRACT A method of preparing a restructured cheese, said method comprising: providing a proteinaceous natural cheese component comprising an initial moisture content； treating said natural cheese component with a protein structure modification component comprising a base, said modification component in an amount and of a pH to modify the protein structure of said natural cheese component, said modification providing a liquidity to said natural cheese component； and treating said modified natural cheese component with a flavoring composition comprising an acid, said flavoring composition in an amount and of a pH to restructure said modified natural cheese component and provide a natural cheese product with a desired flavor characteristic. Figure 1WO 2014/146010 PCT/US2014/030879 1/2 Natural cheese material Add aqueous base solution Mixing Modified at pH 5 to 12.5 Add unique flavor composition Mixin Restructuring at pH 3.5 to 7.5 Figure 1
