To provide a new method for producing cheese which is capable of easily achieving suitable lactic acid fermentation conditions and coagulating conditions, according to the physical properties of raw material milk and the forms of final products, and an apparatus for the same.
The temperatures of the raw material milk and an intermediate products set in each of steps of the production of the cheeses are selected from those suitable to the physical properties of the raw material milk and the forms of final products in data collected previously, and its cooling step includes cooling sterilized milk to 33.5 to 35°C by 0.020 to 0.014°C/min temperature-lowering rate. Since the suitable lactic acid fermentation conditions and coagulation conditions can be easily achieved so as to accord with the physical properties of the raw material milk and the forms of the final products, it is possible to make the quality of the cheese stock products as desired. Further, it is possible to make sterilized milk sterilized by heating at a suitable temperature for the lactic acid fermentation rapidly for shortening the time required for the production and also inhibit the deterioration of the sterilized milk.
COPYRIGHT: (C)2010,JPO&INPIT
| JPS55124434A | 1980-09-25 | |||
| JP2007535932A | 2007-12-13 | |||
| JP2004535823A | 2004-12-02 | |||
| JPH01285129A | 1989-11-16 |
JPN6013024493; 久米仁司: '「３．３ カッテージチーズ」' 現代チーズ学 , 20081010, Ｐ．１７４-１８３
JPN6013024494; 宮沢秀夫: '「加工方法と施設・資材」' 加除式 地域資源活用 食品加工総覧 , 20020310, Ｐ．１３５-１４４, 社団法人 農山漁村文化協会