ANTI-INFLAMMATION AND IMMUNITY ACTIVATING CHEESE AND MANUFACTURING METHOD THEREOF

PURPOSE: A production method of functional cheese is provided to add colostrum to the cheese produced by using raw milk for promoting the anti-inflammatory property and immunoreactivity. CONSTITUTION: 90-99.8 wt% of cheese is prepared. 0.2-10 wt% of colostrum powder is coated on the cheese. The chee...

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Bibliographische Detailangaben
Hauptverfasser:	CHOE, HUI YEONG, O, JEON HUI, JEONG, HU GIL, BAK, JONG HYEOK, GIM, GYEONG HUI, O, HYEON HUI, HEO, CHANG GI, YANG, HUI SEON, GIM, MYEONG JIN
Format:	Patent
Sprache:	eng ; kor
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:	PURPOSE: A production method of functional cheese is provided to add colostrum to the cheese produced by using raw milk for promoting the anti-inflammatory property and immunoreactivity. CONSTITUTION: 90-99.8 wt% of cheese is prepared. 0.2-10 wt% of colostrum powder is coated on the cheese. The cheese is produced with low temperature sterilized raw milk. [Reference numerals] (AA) Raw milk preparing step; (BB) Sterilizing at low temperature step; (CC) Cooling step; (DD) Fermented cultured bacteria inoculating step; (EE) Rennet adding step; (FF) Pulverizing step; (GG) Mixing and heating step; (HH) Draining and washing step; (II) Add foremilk; (JJ) Packing step