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A process for preparing food products having the character of cheese and products resembling cheese



A process for preparing food products having the character of cheese and products resembling cheese



European Patent (EP 0 105 566 B1): 6



Isolated, solubilized milk proteins (paracaseinates) containing a minimal amount of Ca, are converted to Ca-reactive products by addition of a chymosin-like enzyme. Fat is added (e.g. butter oil or vegetable fats) and a homogeneous, kneadable, water-containing mass is formed at 70-135 degrees C, which is subsequently cooled and reduced to regularly shaped pieces, and pasteurized at, e.g. 80 degrees C for 4 min.

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Accession: 001518037

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