Title:
ナチュラルチーズの製造方法
Document Type and Number:
Japanese Patent JP5535619
Kind Code:
B2
Abstract:
In preparing a lactic acid bacterial starter, the acid-producing activity of the starter can be enhanced and the lactic acid bacterial count can be increased by adding a growth promoter such as yeast extract to the liquid culture medium and conducting the neutral culture under further adding a neutralizing agent. By controlling the amount of this starter to be added to milk for producing cheese, the prematuration step can be simplified or omitted and, at the same time, the pH value of the milk for producing cheese can be lowered at an arbitrary speed after adding rennet. In practice, the prematuration effect comparable to the conventional methods can be established by adding 3 to 4% by weight of a starter, which has been prepared by the above-described method, to milk for producing cheese while omitting the prematuration step. In this case, the physical properties and flavor of the curd are similarly favorable as in the conventional methods.
More Like This:
Inventors:
Furuichi Keisuke
Shiro Kawabata
Shiro Kawabata
Application Number:
JP2009515230A
Publication Date:
July 02, 2014
Filing Date:
May 19, 2008
Export Citation:
Assignee:
Meiji Co., Ltd.
International Classes:
A23C19/00
Domestic Patent References:
| JP2005522202A | 2005-07-28 | |||
| JPH08116872A | 1996-05-14 | |||
| JPH02117344A | 1990-05-01 | |||
| JPH04349878A | 1992-12-04 | |||
| JP2004535823A | 2004-12-02 | |||
| JP2003523720A | 2003-08-12 | |||
| JPH0856651A | 1996-03-05 | |||
| JPH09173090A | 1997-07-08 |
Attorney, Agent or Firm:
Hidetoshi Ueba
Takao Matsuyama
Go Sakane
Kawakami Keiko
Takao Matsuyama
Go Sakane
Kawakami Keiko