HARD OR SEMI-HARD NATURAL CHEESE, AND MANUFACTURING METHOD THEREOF

PROBLEM TO BE SOLVED: To provide a hard or semi-hard natural cheese which is browned when cooked, and a manufacturing method thereof.SOLUTION: A hard or semi-hard natural cheese which is browned when cooked is made by increasing the galactose content, including addition of lactobacillus bulgaricus h...

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Bibliographische Detailangaben
Hauptverfasser:	KOMORI MOTOHARU, KAWABATA SHIRO, JONOSHITA KENICHI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a hard or semi-hard natural cheese which is browned when cooked, and a manufacturing method thereof.SOLUTION: A hard or semi-hard natural cheese which is browned when cooked is made by increasing the galactose content, including addition of lactobacillus bulgaricus having no galactose metabolization to raw material milk. A hard or semi-hard natural cheese which is browned when cooked and manufacturing method thereof includes: preparing a curd by adding a lactobacillus starter containing lactococcus lactis, rennet, and lactobacillus bulgaricus having peptidase activity to raw material milk; forming the obtained curd; and aging the formed curd.