Title:
PRODUCTION OF COTTAGE CHEESE
Document Type and Number:
Japanese Patent JPH11239446
Kind Code:
A
Abstract:
To provide a cottage cheese suppressed in pH lowering during preserving.
In a curd washing process in producing a cottage cheese, a controlling water as a weakly acidic water of pH 4-6 and having a sterilizing effect with an acidic water of hypochlorous acid, etc., is used to reduce an activity of lactic acid bacterium contained in the curd and to suppress pH lowering of preserved cottage cheese.
Inventors:
YAMANE YORIKO
KAWACHI KOJI
KAWACHI KIMIE
SATO KAORU
UCHIDA YUKIO
KAWACHI KOJI
KAWACHI KIMIE
SATO KAORU
UCHIDA YUKIO
Application Number:
JP4645698A
Publication Date:
September 07, 1999
Filing Date:
February 27, 1998
Export Citation:
Assignee:
SNOW BRAND MILK PRODUCTS CO LTD
International Classes:
A23C19/076; (IPC1-7): A23C19/076