PURPOSE: To prepare creamy cheese, by adding a starter and rennet to an emulsified solution consisting of casein, fats and oils, calcium salt, etc., fermenting the solution, stopping the fermentation in pH 5.4W5.9, and adding glucono delta lactone, etc. to the fermented solution.
CONSTITUTION: Casein (in an amount 4W15wt% in the final product), fats and oils, emulsifying agent, lactose, 4mgW24mg calculated as calcium per g casein of calcium salt (CaCl2, Ca(OH)2), and orthophosphoric acid are blended to give a preliminarily emulsified solution, which is sterilized, homogenized, and cooled to 20W32°C, to give an emulsified solution. A starter ("Streptococcus lactis", "Streptococcus cremoris", etc.) and rennet are added to the emulsified solution, which is fermented at 20W32°C. When the pH of the emulsified solution becomes 5.4W5.9, the fermentation is stopped, and glucono delta lactone, stabilizer, and additive are added to the fermented solution, sterilized at 80°C, filled in a container, and cooled.
YONEDA YOSHIKI
MUSASHI KENKICHI
