METHOD FOR MANUFACTURING A CHEESE-BASED FOOD PRODUCT, ADVANTAGEOUSLY A CHEESE, CHEESE SPECIALTY, OR CHEESE SUBSTITUTE |
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| 申请号 | US15541255 | 申请日 | 2015-12-28 | 公开(公告)号 | US20170347677A1 | 公开(公告)日 | 2017-12-07 |
| 申请人 | INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE - INRA; INSTITUT SUPERIEUR DES SCIENCES AGRONOMIQUES, AGROALIMENTAIRES, HORTICOLES ET DU PAYSAGE; | 发明人 | Gilles GARRIC; Joelle LEONIL; Romain JEANTET; Frederic GAUCHERON; Pierre SCHUCK; Sylvie LORTAL; | ||||
| 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. | ||||||
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