PURPOSE: To shorten an aging period, to promote palatability, to raise sterilizing effects without changing flavor of cheese, to reduce enzyme activity and to control the aging of the cheese by subjecting semisoft cheese to high-pressure treatment under specific pressure.
CONSTITUTION: Semisoft cheese (e.g. Camenbert cheese) is subjected to high- pressure treatment under 2,000-3,000 atmospheric pressure to shorten an aging period and palatability of cheese. Further, the semisoft cheese is subjected to high-pressure treatment under ≥4,000 atmospheric pressure, especially 6,000 atmospheric pressure to raise sterilizing effects without changing flavor of semisoft cheese. Molds are completely destroyed under 6,000 atmospheric pressure. Concerning lactic acid bacteria, the number of lactic acid bacteria immediately after high-pressure treatment decreases with increase in pressure from 3,000 atmospheric pressure. When semisoft cheese is preserved additionally for 20 days, the number of lactic acid bacteria is found to recover under ≥4,000 atmospheric pressure more than the number of lactic acid bacteria immediately after high-pressure treatment and enzyme activity is lowered by high-pressure treatment to control the aging of semisoft cheese.
NAKAGAWA TOSHIHARU
NOHATA KAZUAKI
MOTOJIMA HIDEMASA
MINAGAWA ETSUO
TSUKASAKI FUJI
