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Title:
METHOD FOR PRODUCING CHEESE
Document Type and Number:
Japanese Patent JP3674530
Kind Code:
B2
Abstract:

PROBLEM TO BE SOLVED: To provide a method for producing a cheese having efficiently ripened delicious taste at a low cost without using a starter requiring complicate operations or expensive rennet.
SOLUTION: Stock milk selected from raw milk, pasteurized milk, high- temperature sterilized milk and ultra-high-temperature sterilized milk is added with ≥10 wt.% (based on the stock milk) water containing cells of Paenibacillus sp. (including extracellular enzyme) and heated to 30-38°C. When the acidity reaches pH 6-4, curd and whey are separated from the milk and the curd is ripened to obtain the objective cheese.


Inventors:
Shuhei Miyashita
Application Number:
JP2001110756A
Publication Date:
July 20, 2005
Filing Date:
April 10, 2001
Export Citation:
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Assignee:
Mahoroba Co., Ltd.
International Classes:
A23C19/032; A23C19/045; C02F3/10; C02F3/34; (IPC1-7): A23C19/045; A23C19/032
Domestic Patent References:
JP1124351A
Attorney, Agent or Firm:
Goji Kubotani