HARD OR SEMI-HARD NATURAL CHEESE AND METHOD FOR PRODUCING THE SAME

WIPO Patent Application WO/2010/001596

A1

Disclosed is a hard or semi-hard natural cheese capable of reaching full matured within a short period of time and, after being cooked, showing a browned appearance that cannot be obtained by the existing products, which is produced by preparing a curd by adding, as an adjunct starter, Lactobacillus bulgaricus having a high peptidase activity (in particular, L. delbrueckii subspecies bulgaricus OLL1255 strain or L. delbrueckii subspecies bulgaricus OLL1067 strain) to a starting milk material and then maturing the molded curd under pre-determined conditions.  Also disclosed is a method for producing the same.

KAWABATA SHIROU (JP)
JOUNOSHITA KENICHI (JP)
KOMORI MOTOHARU (JP)

PCT/JP2009/003034

January 07, 2010

June 30, 2009

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MEIJI DAIRIES CORP (JP)
KAWABATA SHIROU (JP)
JOUNOSHITA KENICHI (JP)
KOMORI MOTOHARU (JP)

A23C19/068; A23L35/00

JPH09224569A	1997-09-02
JP2003225052A	2003-08-12
JPH0994063A	1997-04-08
JP2001231447A	2001-08-28
JP2005517415A	2005-06-16

MASAHIRO SASAKI: "Cheese no Umami to Nyusankin", JOURNAL OF THE BREWING SOCIETY OF JAPAN, vol. 99, no. 3, 15 March 2004 (2004-03-15), pages 164 - 169
EMILINA SIMOVA ET AL.: "Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria", LAIT, vol. 87, no. 6, November 2007 (2007-11-01), pages 555 - 573
WILHELM BOCKELMANN: "The Proteolytic System of Starter and Non-Starter Bacteria: Components and Their Importance for Cheese Ripening", INT. DAIRY JOURNAL, vol. 5, no. 8, 1995, pages 977 - 994

KUZUWA, Kiyoshi (JP)
Seiji Kuzuwa (JP)

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