NATURAL CHEESE AND METHOD FOR PRODUCING THE SAME

NATURAL CHEESE AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To obtain a hard or superhard natural cheese excellent in cheese flavor and having thermal resistance. SOLUTION: This hard or superhard natural cheese is characterized by having >=pH 5.85, a degree of ripeness (STN/TN value) of 15-25%, and thermal resistance. The subject met...

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Bibliographische Detailangaben
Hauptverfasser: KAWASAKI ISAHIRO, MATSUNO AYAKO, SATO SHIGEKATSU
Format: Patent
Sprache:eng
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:PROBLEM TO BE SOLVED: To obtain a hard or superhard natural cheese excellent in cheese flavor and having thermal resistance. SOLUTION: This hard or superhard natural cheese is characterized by having >=pH 5.85, a degree of ripeness (STN/TN value) of 15-25%, and thermal resistance. The subject method for producing the above cheese comprises such a process of adding lactic bacteria and milk-clotting enzyme to milk followed by heating at >=45 deg.C the resultant cheese curd, or adding an acidifying agent and milk-clotting enzyme to milk followed by heating at >=38 deg.C the resultant cheese curd, or adding thermophilic lactic bacteria and milk-clotting enzyme to milk followed by heating the resultant cheese curd at >=38 deg.C.