PURPOSE: To obtain a composition having strong and excellent cheese flavor by adding a specific proteolytic enzyme and a forestomach esterase to the concentrated whole milk, carrying out enzymic treatment, then inactivation of the enzymes and sterilization.
CONSTITUTION: The pH of the whole milk is regulated within the range of 5.1-6.5 and concentrated to at least 17/ expressed in terms of volume ratio by ultrafiltration. At least one proteolytic enzyme selected from the respective proteolytic enzymes derived from microorganisms belonging to each of the genuses Penicllium, Apergillus and Lactobacillus and a forestomach esterase are added to the resultant concentrated whole milk. The resultant milk is then kept at 40-47°C for at least 5 days to carry out enzymic treatment. Heating is then performed to carry out inactivation of the enzymes and sterilization to afford the objective composition. The degree of concentration by ultrafiltration is preferably at least (1/4)-(1/7) expressed in terms of volume ratio and preferably about 30-50% expressed in terms of solid concentration.
TANAKA KATSUNARI
DOI KAZUYOSHI
ITO AKIRA
HAITANI TAKESHI