PRODUCTION METHOD OF PASTA FILATA CHEESE

To provide a production method for producing a pasta filata cheese which has soft texture and smooth appearance.SOLUTION: There is provided a production method for producing a fresh type pasta filata cheese, comprising: a pH adjustment step for adjusting a pH of raw material milk to 5.7 to 6.3; a fe...

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Bibliographische Detailangaben
Hauptverfasser:	ABE TADAHIRO, MIZUNO REI, ISHIKAWA AKIKO
Format:	Patent
Sprache:	eng ; jpn
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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Beschreibung
Zusammenfassung:	To provide a production method for producing a pasta filata cheese which has soft texture and smooth appearance.SOLUTION: There is provided a production method for producing a fresh type pasta filata cheese, comprising: a pH adjustment step for adjusting a pH of raw material milk to 5.7 to 6.3; a fermentation step for fermenting the raw material milk whose pH has been adjusted; a curd adjustment step for, after fermentation, adding rennet to the fermented milk for forming cheese curd; a cheese mass formation step for extending the cheese curd for molding the same for acquiring a cheese mass; and an immersion step for immersing the cheese mass in a saline solution.SELECTED DRAWING: None 【課題】軟らかい食感を有し、かつ外観が滑らかなフレッシュタイプのパスタフィラータチーズを製造する技術を提供する。【解決手段】フレッシュタイプのパスタフィラータチーズの製造方法において、パスタフィラータチーズの製造方法であって、原料乳のｐＨを５．７〜６．３に調整するｐＨ調整工程と、ｐＨを調整した前記原料乳を発酵させる発酵工程と、発酵後、発酵乳にレンネットを加えて、チーズカードを形成させるカード調製工程と、前記チーズカードを延伸し、成形してチーズ塊を得るチーズ塊形成工程と、前記チーズ塊を、食塩水に浸漬させる浸漬工程と、を備える【選択図】なし