CN102106403B - Acid processed cheese and production method thereof - Google Patents
Acid processed cheese and production method thereof Download PDFInfo
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- CN102106403B CN102106403B CN2009102007767A CN200910200776A CN102106403B CN 102106403 B CN102106403 B CN 102106403B CN 2009102007767 A CN2009102007767 A CN 2009102007767A CN 200910200776 A CN200910200776 A CN 200910200776A CN 102106403 B CN102106403 B CN 102106403B
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Abstract
The invention discloses acid processed cheese which comprises the following components in percentage by weight: 5-30% of raw cheese, 3-10% of milk protein raw material, 10-40% of milk fat raw material, 0.5-1.5% of emulsifier, 0.5-2.0% of stabilizer, 0.5-1.2% of acidulant and 16-50% of water. According to the invention, by controlling the formula of the product, the acidification process, the sterilization intensity and the cooling speed, the problem of excessive denaturation of the cheese protein due to long-time high-temperature treatment in acid conditions is solved. The pH value of the low-pH acid processed cheese provided by the invention is 4.0-5.0; and the processed cheese has obvious acidity and is easily combined with other flavors and accepted by Chinese consumers more easily. The processed cheese has delicate texture and good structure state, and realizes perfect combination of cheese flavor and fruit flavor.
Description
Technical field
The invention belongs to the dairy products field, particularly a kind of acid reproduced cheese and production method thereof.
Background technology
Cheese belongs to thing from abroad, introduces China from the west.According to different former system cheese and the reproduced cheeses of being divided into of direct material with processing method.Former system cheese forms through long-time microbial action (maturation) mostly, and the hydrolysate of materials such as protein and fat has been given its very special characteristic flavor on basis.Reproduced cheese then is to be primary raw material with former system cheese, adds auxiliary materials such as emulsifying agent, water, stabilizing agent, and through the product that operations such as heating and melting make, it can be made into differently flavoured reproduced cheese product through adding local flavor raw material, flavor enhancement, pigment etc.
In the west, people mainly are to be main with edible former system cheese at present, and they to have with cheese be the long tradition of important food source.And, have only the minority Chinese can accept the local flavor of former system cheese because the flavour comparison stimulus of most former system cheese is introduced China so far from cheese.
In cheese, incorporate the acceptable local flavor of Chinese, can in producing the reproduced cheese process, add some local flavor raw material and flavouring additives, make reproduced cheese demonstrate the excellent flavor that cheese flavor combines with other local flavors.Have irritating tart flavour and can excite appetite of people; Effect with appetizing; Receive consumers in general's welcome, the fruit-like flavour that combines with sweet taste like tart flavour is that children and female consumer are liked taste very much, and vinegar-pepper flavor also is one of local flavor of being doted on of a lot of regional consumer of China.But the reproduced cheese that does not also have stronger tart flavour now.
Summary of the invention
Therefore, the technical problem that the present invention will solve is exactly the deficiency to no obvious tart flavour processed cheese, and a kind of delicate mouthfeel, acid reproduced cheese and production technology thereof that structural state is good are provided.
The inventor finds through extensive studies and test repeatedly, in order to obtain the reproduced cheese of outstanding tart flavour, need in the reproduced cheese production process, add acidity regulator, to reduce the acidity of product.Make product present apparent in view tart flavour, the acidity of product need reach pH 4.0～5.0.Former system cheese itself is weakly acidic, and its pH is generally 5.6～6.0, can't taste tangible tart flavour by article, and this moment, protein was also more stable.But if adopt conventional reproduced cheese production technology, the protein in the cheese is very easy to sex change and is gathered into granule after high-temperature process under low ph condition, cause coarse mouthfeel, and the product structural state is bad.Therefore, the inventor has carried out multi-faceted improvement to the production technology of reproduced cheese, has overcome the problem that low ph condition causes protein denaturation precipitation finally, prepares successfully that tart flavour is outstanding, delicate mouthfeel, reproduced cheese that structural state is good.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of acid reproduced cheese comprises following components in weight percentage: former system cheese 5%～30%, milk protein raw material 3%～10%, butter oil raw material 10%～40%, emulsifying agent 0.5%～1.5%, stabilizing agent 0.5%～2.0%, acid 0.5%～1.2% and water 16%～50%.
Among the present invention, described former system cheese can be existing any former system cheese, preferably be selected from cut reach cheese, horse rope lira cheese, up to one or more combination in cheese, Ida nurse cheese, Palma cheese and the cream cheese.
Among the present invention, described milk protein raw material can be that existing any what obtain from the Ruzhong is master's powder product so that lactoprotein to be provided, the preferable combination that is selected from lactalbumin, casein, lactoprotein powder and the milk powder one or more.
Among the present invention, described butter oil raw material can be that existing any what obtain from the Ruzhong is master's product so that butter oil to be provided, preferable be selected from butter and rare cream one or both.
Among the present invention, one or more combination in described emulsifying agent preferably phosphoric acid trisodium, sodium pyrophosphate, sodium phosphate trimer, calgon, sodium hydrogen phosphate and the natrium citricum.
Among the present invention, one or more combination in described stabilizing agent preferred pectin, gelatin, carragheen, xanthans, locust bean gum, converted starch, microcrystalline cellulose and the propylene glycol alginate, they all belong to the more intense colloid of acid resistance.
Among the present invention, the preferred organic acid of described acid, the preferable combination that is selected from a kind of acid in lactic acid, acetic acid, citric acid and the malic acid or several kinds.
Among the present invention, described water is drinking water.
Preferable, being local flavor and the color and luster of adjusting product better, product of the present invention can further include one or more in local flavor raw material, sweetener, flavoring essence, the food coloring.The addition of local flavor raw material is no more than 10% (wt), and is preferred 3%～8%, and the addition of sweetener is no more than 18% (wt), preferred 8%～15%.The consumption of flavoring essence, food coloring is the conventional amount used in the food.Described local flavor raw material can be a raw material commonly used in the dairy produce, the combination of one or more of preferably orange inspissated juice, grape inspissated juice, strawberry inspissated juice/slurry, blueberry inspissated juice/slurry, passionflower inspissated juice/slurry, mango concentrated juice/slurry, tomato inspissated juice/slurry, sour milk, chilli powder/oil, pepper powder.Described sweetener is preferable is selected from white granulated sugar, glucose, the HFCS one or more.
The moisture of acid reproduced cheese finished product of the present invention is 48%～65%, and protein content is 4%～12%, and fat content is 15%～25%.Product of the present invention need keep lower protein content, higher fat content, because protein content is low more, product is not easy to take place the excessive sex change of protein more, and the existence of great amount of fat can play a good protection to protein.
The pH value of acid reproduced cheese of the present invention is pH4.0～5.0, and the more existing processed cheese of pH value is low, has outstanding pleasant pleasant tart flavour.
Among the present invention, described acid reproduced cheese product can be processed into smear type and colloidal state type (quality of similar jelly) as required.
The present invention also provides a kind of production method of described acid reproduced cheese, may further comprise the steps:
(1) the raw material input is melted in the pot; Mix; Be heated to 40 ℃～60 ℃; Agitator speed is 600rpm～1500rpm in the pot, 200rpm～600rpm insulated and stirred 3min～10min then, and described raw material is former system cheese, milk protein raw material, butter oil raw material, emulsifying agent, stabilizing agent and water;
(2) with the concentration of acid water dissolved dilution to 6～16% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and melts that an agitator speed is 200rpm～600rpm in the pot, adds the acid time to be controlled in 15min～40min;
(3) homogeneous, homogenization pressure are 100bar～160bar (10MPa～16MPa);
(4) 70 ℃～90 ℃ insulation 10min～20min carry out sterilization;
(5) can is cooled in 30min below 40 ℃.
In the above-mentioned steps of the present invention, particularly for the prescription of each raw material wherein, step (2) add sour process, step (4) sterilization intensity, step (5) cooling velocity, be vital to the realization of technology of the present invention.These steps can avoid the product protein denaturation excessive; Solution protein in the reproduced cheese production process experiences long-time high-temperature process and the problem of excessive sex change under low ph condition; Guarantee to produce the product of quality exquisiteness, low pH value that structural state is good, to realize the perfect adaptation of cheese flavor and fruit-like flavour.
Wherein, the method for the method of the described homogeneous of step (3), the described sterilization of step (4), the method for the described can of step (5) and the method for cooling etc. all are the conventional methods in this area.Can further include in local flavor raw material, sweetener, flavoring essence, the food coloring one or more in the described raw material of step (1).Employing cold water that the method for the described cooling of step (5) is preferable or cold wind cooling.Cooled product can be packed by the ordinary skill in the art, gets into the freezer preservation.
The present invention is except that specifying, used percentage all is percentage by weight.
Raw material that the present invention is used or reagent except that specifying, all commercially available getting.
Than prior art; Beneficial effect of the present invention is following: the prescription of the present invention through the control product, add sour process, sterilization intensity and cooling velocity, overcome the milk casein protein and under low ph condition, experienced long-time high-temperature process and the problem of excessive sex change, the invention provides a kind of low pH value reproduced cheese; The pH value of this reproduced cheese is pH4.0～5.0; Fruity with sweet and sour taste does not have the specific stimulation local flavor of former system cheese, by Chinese are familiar with and like.This reproduced cheese quality is fine and smooth, structural state is good, realizes the perfect adaptation of cheese flavor and fruit-like flavour.
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.
Embodiment 1
Prescription:
Production method:
(1) by prescription, with each raw material (except the water that organic acid and dilute acid are used) drop into and melt in the pot, mix, be heated to 55 ℃, a pot interior agitator speed is 840rpm, insulated and stirred 5min then, rotating speed is 400rpm;
(2) with the concentration of acid water dissolved dilution to 6% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and an agitator speed is 400rpm in the pot, adds the acid time to be controlled in the 20min;
(3) homogeneous, homogenization pressure are 100bar;
(4) 90 ℃ of insulation 10min carry out sterilization;
(5) can is cooled in 30min below 40 ℃;
(6) packing gets into the freezer preservation.
Product index:
| Project | Index |
| Moisture | 52％ |
| Protein | 7％ |
| Fat | 18％ |
| Carbohydrate | 22％ |
| The pH value | 4.4 |
The state of this product is the colloidal state type, the state of similar pudding.
Embodiment 2
Prescription:
Production method:
(1) by prescription, with each raw material (except the water that organic acid and dilute acid are used) drop into and melt in the pot, mix, be heated to 40 ℃, a pot interior agitator speed is 800rpm, insulated and stirred 8min then, rotating speed is 350rpm;
(2) with the concentration of acid water dissolved dilution to 16% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and an agitator speed is 350rpm in the pot, adds the acid time to be controlled in the 25min;
(3) homogeneous, homogenization pressure are 160bar;
(4) 80 ℃ of insulation 15min carry out sterilization;
(5) can is cooled in 30min below 40 ℃;
(6) packing gets into the freezer preservation.
Product index:
| Project | Index |
| Moisture | 50％ |
| Protein | 12％ |
| Fat | 23％ |
| Carbohydrate | 13％ |
| The pH value | 4.2 |
The state of this product is the colloidal state type, the state of similar pudding.
Embodiment 3
Prescription:
Production method:
(1) by prescription, with each raw material (except the water that organic acid and dilute acid are used) drop into and melt in the pot, mix, be heated to 50 ℃, a pot interior agitator speed is 820rpm, insulated and stirred 6min then, rotating speed is 500rpm;
(2) with the concentration of acid water dissolved dilution to 8% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and an agitator speed is 500rpm in the pot, adds the acid time to be controlled in the 15min;
(3) homogeneous, homogenization pressure are 120bar;
(4) 85 ℃ of insulation 13min carry out sterilization;
(5) can is cooled in 30min below 40 ℃;
(6) packing gets into the freezer preservation.
Product index:
| Project | Index |
| Moisture | 58％ |
| Protein | 9％ |
| Fat | 21％ |
| Carbohydrate | 10％ |
| The pH value | 4.8 |
The state of this product is the colloidal state type, the state of similar pudding.
Embodiment 4
Prescription:
Production method:
(1) by prescription, with each raw material (except the water that organic acid and dilute acid are used) drop into and melt in the pot, mix, be heated to 60 ℃, a pot interior agitator speed is 1000rpm, insulated and stirred 3min then, rotating speed is 450rpm;
(2) with the concentration of acid water dissolved dilution to 10% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and an agitator speed is 450rpm in the pot, adds the acid time to be controlled in the 20min;
(3) homogeneous, homogenization pressure are 140bar;
(4) 83 ℃ of insulation 14min carry out sterilization;
(5) can is cooled in 30min below 40 ℃;
(6) packing gets into the freezer preservation.
Product index:
| Project | Index |
| Moisture | 55％ |
| Protein | 8％ |
| Fat | 23％ |
| Carbohydrate | 12％ |
| The pH value | 5 |
This Product Status is a smear type.
Embodiment 5
Prescription:
Production method:
(1) by prescription, with each raw material (except the water that organic acid and dilute acid are used) drop into and melt in the pot, mix, be heated to 45 ℃, a pot interior agitator speed is 850rpm, insulated and stirred 7min then, rotating speed is 400rpm;
(2) with the concentration of acid water dissolved dilution to 12% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and an agitator speed is 400rpm in the pot, adds the acid time to be controlled in the 15min;
(3) homogeneous, homogenization pressure are 150bar;
(4) 88 ℃ of insulation 12min carry out sterilization;
(5) can is cooled in 30min below 40 ℃;
(6) packing gets into the freezer preservation.
Product index:
| Project | Index |
| Moisture | 58％ |
| Protein | 4％ |
| Fat | 19％ |
| Carbohydrate | 17％ |
| The pH value | 4.5 |
This Product Status is a smear type.
Embodiment 6
Prescription:
Production method:
(1) by prescription, with each raw material (except the water that organic acid and dilute acid are used) drop into and melt in the pot, mix, be heated to 58 ℃, a pot interior agitator speed is 900rpm, insulated and stirred 4min then, rotating speed is 300rpm;
(2) with the concentration of acid water dissolved dilution to 14% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and an agitator speed is 300rpm in the pot, adds the acid time to be controlled in the 25min;
(3) homogeneous, homogenization pressure are 110bar;
(4) 89 ℃ of insulation 11min carry out sterilization;
(5) can is cooled in 30min below 40 ℃;
(6) packing gets into the freezer preservation.
Product index:
| Project | Index |
| Moisture | 55％ |
| Protein | 7％ |
| Fat | 21％ |
| Carbohydrate | 16％ |
| The pH value | 4.6 |
This Product Status is a smear type.
Embodiment 7
Prescription:
Production method:
(1) by prescription, with each raw material (except the water that organic acid and dilute acid are used) drop into and melt in the pot, mix, be heated to 40 ℃, a pot interior agitator speed is 600rpm, insulated and stirred 10min then, rotating speed is 200rpm;
(2) with the concentration of acid water dissolved dilution to 15% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and an agitator speed is 200rpm in the pot, adds the acid time to be controlled in the 40min;
(3) homogeneous, homogenization pressure are 130bar;
(4) 70 ℃ of insulation 20min carry out sterilization;
(5) can is cooled in 30min below 40 ℃;
(6) packing gets into the freezer preservation.
Product index:
| Project | Index |
| Moisture | 48％ |
| Protein | 10％ |
| Fat | 15％ |
| Carbohydrate | 24％ |
| The pH value | 4.9 |
The state of this product is the colloidal state type, the state of similar pudding.
Embodiment 8
Prescription:
Production method:
(1) by prescription, with each raw material (except the water that organic acid and dilute acid are used) drop into and melt in the pot, mix, be heated to 60 ℃, a pot interior agitator speed is 1500rpm, insulated and stirred 3min then, rotating speed is 600rpm;
(2) with the concentration of acid water dissolved dilution to 16% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and an agitator speed is 600rpm in the pot, adds the acid time to be controlled in the 15min;
(3) homogeneous, homogenization pressure are 130bar;
(4) 75 ℃ of insulation 18min carry out sterilization;
(5) can is cooled in 30min below 40 ℃;
(6) packing gets into the freezer preservation.
Product index:
| Project | Index |
| Moisture | 65％ |
| Protein | 8％ |
| Fat | 23％ |
| Carbohydrate | 2％ |
| The pH value | 5 |
This Product Status is a smear type.
Embodiment 9
Prescription:
Production method:
(1) by prescription, with each raw material (except the water that organic acid and dilute acid are used) drop into and melt in the pot, mix, be heated to 52 ℃, a pot interior agitator speed is 1200rpm, insulated and stirred 9min then, rotating speed is 500rpm;
(2) with the concentration of acid water dissolved dilution to 9% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and an agitator speed is 500rpm in the pot, adds the acid time to be controlled in the 20min;
(3) homogeneous, homogenization pressure are 125bar;
(4) 90 ℃ of insulation 15min carry out sterilization;
(5) can is cooled in 30min below 40 ℃;
(6) packing gets into the freezer preservation.
Product index:
| Project | Index |
| Moisture | 62％ |
| Protein | 7％ |
| Fat | 25％ |
| Carbohydrate | 4％ |
| The pH value | 4 |
This Product Status is a smear type.
Embodiment 10
Prescription:
Production method:
(1) by prescription, with each raw material (except the water that organic acid and dilute acid are used) drop into and melt in the pot, mix, be heated to 46 ℃, a pot interior agitator speed is 1300rpm, insulated and stirred 8min then, rotating speed is 300rpm;
(2) with the concentration of acid water dissolved dilution to 7% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and an agitator speed is 500rpm in the pot, adds the acid time to be controlled in the 35min;
(3) homogeneous, homogenization pressure are 150bar;
(4) 90 ℃ of insulation 10min carry out sterilization;
(5) can is cooled in 30min below 40 ℃;
(6) packing gets into the freezer preservation.
Product index:
| Project | Index |
| Moisture | 65％ |
| Protein | 8％ |
| Fat | 23％ |
| Carbohydrate | 2％ |
| The pH value | 4.5 |
This Product Status is a smear type.
Further specify beneficial effect of the present invention through Test Example below.
Effect embodiment 1
Acid reproduced cheese of the present invention (embodiment 2,5 is example) is carried out the validity check of finished product sense organ aspect.To add acid behind 70 ℃ of insulation 5min, other technology is identical with embodiment 2,5 respectively with prescription, as contrast 2a, 5a.With 95 ℃ of sterilization 5min, other technology is identical with embodiment 2,5 respectively with prescription, as contrast 2b, 5b.Carry out 20 people's subjective appreciation, respectively outward appearance, quality, mouthfeel, the overall assessment of product are marked (0～5 minute, 5 are divided into full marks), add up its average mark, the result is as shown in table 1.
The sensory evaluation of table 1. reproduced cheese
| Group | Outward appearance | The matter structure | Mouthfeel | Overall assessment |
| Embodiment 2 | 4.8 | 4.5 | 4.7 | 4.6 |
| Control group 2a | 2.6 | 2.2 | 2.4 | 2.3 |
| Control group 2b | 2.4 | 2.1 | 2 | 2.1 |
| Embodiment 5 | 4.6 | 4.7 | 4.8 | 4.7 |
| Control group 5a | 3.9 | 3.7 | 2.6 | 3.1 |
| Control group 5b | 3.6 | 3.2 | 2.3 | 2.8 |
Simultaneously, under 25 ℃, adopt matter structure appearance that colloidal state type product (embodiment 2 and contrast 2a, contrast 2b) has been carried out flexible mensuration, the elasticity of colloidal state type finished product shows that more greatly the matter structure of product is good more; And smear type product (embodiment 5 and contrast 5a, contrast 5b) has been carried out the mensuration of viscosity with viscosimeter, the viscosity of smear type finished product shows that more greatly the product structural state receives acid more little with the influence of heat.Measure result such as table 2.
The elasticity measurement of table 2. reproduced cheese and viscosimetric analysis
| Group | Elasticity | Group | Viscosity (Pa.s) |
| Embodiment 2 | 0.8 | Embodiment 5 | 26 |
| Control group 2a | 0.4 | Control group 5a | 18 |
| Control group 2b | 0.3 | Control group 5b | 13 |
Show by above data,, can avoid the generation of the excessive sex change of product protein well, thereby make product under low ph condition, still have fine and smooth mouthfeel and favorable tissue state through to adding the control of sour process, sterilization intensity.
Claims (9)
1. acid reproduced cheese; It is characterized in that this acidity reproduced cheese comprises following components in weight percentage: former system cheese 5%～30%, milk protein raw material 3%～10%, butter oil raw material 10%～40%, emulsifying agent 0.5%～1.5%, stabilizing agent 0.5%～2.0%, acid 0.5%～1.2% and water 16%～50%; Described stabilizing agent is selected from pectin, gelatin, carragheen, xanthans, locust bean gum, converted starch, microcrystalline cellulose and the propylene glycol alginate one or more;
This acidity reproduced cheese is made by following production method:
(1) the raw material input is melted in the pot; Mix; Be heated to 40 ℃～60 ℃; Agitator speed is 600rpm～1500rpm in the pot, 200rpm～600rpm insulated and stirred 3min～10min then, and described raw material is former system cheese, milk protein raw material, butter oil raw material, emulsifying agent, stabilizing agent and water;
(2) with the concentration of acid water dissolved dilution to 6%～16% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and melts that an agitator speed is 200rpm～600rpm in the pot, adds the acid time to be controlled in 15min～40min;
(3) homogeneous, homogenization pressure are 100bar～160bar;
(4) 70 ℃～90 ℃ insulation 10min～20min carry out sterilization;
(5) can is cooled in 30min below 40 ℃.
2. acid reproduced cheese as claimed in claim 1 is characterized in that, described former system cheese be selected from cut reach cheese, horse rope lira cheese, up in cheese, Ida nurse cheese, Palma cheese and the cream cheese one or more; Described milk protein raw material is selected from lactalbumin, casein, lactoprotein powder and the milk powder one or more; Described butter oil raw material is selected from butter and rare cream.
3. acid reproduced cheese as claimed in claim 1 is characterized in that, described emulsifying agent is selected from tertiary sodium phosphate, sodium pyrophosphate, sodium phosphate trimer, calgon, sodium hydrogen phosphate and the natrium citricum one or more.
4. acid reproduced cheese as claimed in claim 1 is characterized in that described acid is selected from organic acid.
5. acid reproduced cheese as claimed in claim 1 is characterized in that, described organic acid is selected from lactic acid, acetic acid, citric acid and the malic acid one or more.
6. acid reproduced cheese as claimed in claim 1 is characterized in that, also further comprises one or more of local flavor raw material, sweetener, flavoring essence, food coloring.
7. acid reproduced cheese as claimed in claim 1 is characterized in that, the pH value of described acid reproduced cheese is pH4.0～5.0, and moisture is 48%～65%, and protein content is 4%～12%, and fat content is 15%～25%.
8. the production method like each described acid reproduced cheese of claim 1～7 is characterized in that, may further comprise the steps:
(1) the raw material input is melted in the pot; Mix; Be heated to 40 ℃～60 ℃; Agitator speed is 600rpm～1500rpm in the pot, 200rpm～600rpm insulated and stirred 3min～10min then, and described raw material is former system cheese, milk protein raw material, butter oil raw material, emulsifying agent, stabilizing agent and water;
(2) with the concentration of acid water dissolved dilution to 6%～16% (w/v), slowly add and melt in the pot, the limit adds sour limit stirs, and melts that an agitator speed is 200rpm～600rpm in the pot, adds the acid time to be controlled in 15min～40min;
(3) homogeneous, homogenization pressure are 100bar～160bar;
(4) 70 ℃～90 ℃ insulation 10min～20min carry out sterilization;
(5) can is cooled in 30min below 40 ℃.
9. production method as claimed in claim 8 is characterized in that, in the described raw material of step (1), also further comprises in local flavor raw material, sweetener, flavoring essence, the food coloring one or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102007767A CN102106403B (en) | 2009-12-25 | 2009-12-25 | Acid processed cheese and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102007767A CN102106403B (en) | 2009-12-25 | 2009-12-25 | Acid processed cheese and production method thereof |
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| CN102106403A CN102106403A (en) | 2011-06-29 |
| CN102106403B true CN102106403B (en) | 2012-08-22 |
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