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Title:
【発明の名称】チーズ類の製造方法
Document Type and Number:
Japanese Patent JPH0642814
Kind Code:
B2
Abstract:
A method of producing cheese and the like is disclosed in which ripening is carried out under a pressure of 100-2500kg/cm<2> in the presence of lactobacilli. The ripening time is shortened considerably while achieving satisfactory taste and texture.

More Like This:
WO/2004/096992LACTOBACILLUS ACIDOPHILUS NUCLEIC ACID SEQUENCES ENCODING CELL SURFACE PROTEIN HOMOLOGUES AND USES THEREFORE
Inventors:
YOKOYAMA HITOSHI
SAWAMURA NORIO
MOTOBAYASHI NORIKO
Application Number:
JP20446590A
Publication Date:
June 08, 1994
Filing Date:
July 31, 1990
Export Citation:
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Assignee:
FUJI OIL CO LTD
International Classes:
A23C19/032; A23C19/00; A23C19/06; A23C19/14; A23C20/00; (IPC1-7): A23C19/14
Domestic Patent References:
JPS59210873A
JPS6266862A



 
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