INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE - INRA
发明人:
GILLES GARRIC,JOELLE LEONIL,ROMAIN JEANTET
申请号：
FR1463439
公开号：
FR3031008B1
申请日:
2014.12.30
申请国别(地区):
FR
年份:
2016
代理人:
摘要：
Disclosed is a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute, the method including: a) a step A) of providing at least one flavoring matrix, the consistency of which ranges from liquid to pasty, the flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, the step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, the texture matrix being suitable for providing the texture of the food product then b) a step B) of mixing the at least one flavoring matrix with the at least one texture matrix then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for the cheese-based food product.
