METHOD FOR PREPARING OF PROCESSING-CHEESE Technical Field [1] This invention concerns about manufacture of process cheese, more detaily a strong hydrophobic rennet casein could increased the solubility without heating, simply mixing could solubilize the rennet casein in water in presence of melting salts which can followed the lactic acid fermentation so it can bring the fermentative freshy flavour of rennet casein which can be eliminate the overheated falvour, off-flavour or ob¬ jectionable flavour which can be possible the manufacture of elevated palatable process cheese, but also possible microwave direct heating instead of conventional melting of process cheese, finally which can possible the ripening of cheese after melting by adding the lactic acid bacteria starter for natural ripened cheese by secondary fermentation, with a view to reutilization of food and cost competitive production of process cheese by use of lower priced rennet casein. [2] Background Art [3] The method of cheese production varied considerably according to cheese type but it can be summarized as follows : [4] The pretreatment of cheese milk can apply according to necessities, the pas¬ teurization cheese milk, setting at low temperature(10~15°C) during overnight which could increase the number of lactic acid bacteria, so called maturation then innoculate starter and ripening, Cheese milk include bovine milk or rarely goat, sheep, camel, water buffalo and mare milk subsequently milk transform to curd by addition of acid or coagulation enzyme at 20~45°C setting, afterward addition of enzyme or acid let stand several time at 20~45°C to form the milk curd. [5] The coagulation enzyme spilt peptide linkage of polypeptide which called proteases such as pepsin or rennet extracted from abomasum of calf before weaning or plant ficin or microbial protease for example Mucor pusillus commercially by Meito Sangyo Co(Japan). [6] The most abundant and famous coagulation enzyme is a byproduct of slaughter is expensive. [7] Acidification by acid addition induces coagulation, which can eliminate the use of metal for the casein micell complex, which allows the coagulation of milk. We can shorten the coagulation time and economize rennet amounts by innoculation of starter such as Streptococcus or Str.salivarius ssp. thermophilus to cheese milk before 1 hour of renneting. [8] There are two distinct reaction which discern between first reaction and sub¬ sequently 2nd reaction forming reticular of casein micell by chymosin. [9] And then curd separation followed by cutting the curd horizontally and vertically, the process take a long time and complicate so it need the accuracy of treatment for maximal yields of cheese. [10] Exudate and separated curd should mould to form certain feature then follow the ripening to further elimination of whey and to prevent putrefaction of cheese which enhance flavour and taste by bring and to form desirable texture for destine to final product. [11] As mentioned above we use normally raw milk for cheese production in con¬ ventional process but occasionally milk powder, skim milk powder, dairy byproduct, rennet casein could be utilize in the non dairy region for the purpose of lower cost production of cheese. [12] But we should know the problem that the fabrication of process cheese made from rennet casein reveal the peculiar heated smell and taste poor palatability and not easy fabrication account for the hydrophobicity of rennet casein more particularly it is difficult to arrive a proper solubility of rennet casein in spite of strong agitation of paste at high temperature and at high speed. [13] And there are problem of texture, color is not preferable because of incomplete dispersion of rennet casein when particle size of rennet casein is large. [14] Disclosure of Invention Technical Problem [15] To solve above conventional problem the present invention purpose to obtain a palatable process cheese made from rennet casein through increasing of solubility by addition of melting salts solution to rennet casein before melting then fermentation so enhanced flavour present and eliminate the heated and objectionable flavour of rennet casein which can make a palatable process cheese from rennet casein. [16] There are several other features of this invention such as the heating or melting process involved in the cheese production can use a microwave and fermentation is fa¬ cilitated by the addition of a starter as well as naturally ripening after melting and before cooling. [17] The another purpose of present invention is an economic advantage such as lower cost price by use of cheap raw materials such as dairy byproduct rennet casein which bring the effect of reutilization of food sources. [18] The another purpose of present invention is also could produce with vegetable oil, hydrogenated fat in stead of butter because of higher solubility of rennet casein. [19] Technical Solution [20] The approach above purpose the present invention contain following [21] a) step for add the melting salts solution to rennet casein [22] b) step for add the lactose or dairy byproduct to rennet casein added melting salts [a) step] [23] c) step for solubilization of rennet casein added melting salts plus lactose nutrient[b)step] [24] d) step for innoculation of lactic acid bacteria for fermentation to step c. [25] which characterize the offer special method for production of process cheese. Following paragraph explain detailed present is invention involve the melting salts addition to rennet casein : lactose or dairy byproduct addition to rennet casein plus melting salts : solubilized the rennet casein in the mixture of rennet casein+melting+lactose. ; innoculation of lactic acid bacteria to rennet casein for fer¬ mentation. [26] We explain more detaily the fabrication method of process cheese in present invention follows : [27] [28] a) addition of melting salts to rennet casein. [29] this step is the addition of melting salts solution th rennet casein. [30] The using the rennet casein in present invention can be replaced by milk powder or rennet casein made from cream production as a byproduct. [31] And also skim milk powder from butter production whole milk powder, butter milk powder, Na-caseinate, Ca-caseinate, acid casein and any other casein salts such as Al, NH4, Mg, K, cation, membrane filtration concentrate, powder concentrate. Whey protein or plant proteins are also possible, particularly caseinate but whey powder is preferable. [32] Melting salts are added to the rennet casein in solution. They swell the hydrophobic part of Ca-paracaseinate and become Na-paracaseinate. The above melting salts can be used in a solution of water. More specifically Na-citrate and polyphosphate have more than 5-degrees of polymerization as well as hydroxyl propyl starch phosphate, xanthan gum, Na-stearyl-lactyl- lactate. [33] The ration of rennet casein to melting salts should be from 1 :0.02 to 1 :0.2 should be desirable but excess of these active range could bring the problem of palatability of process cheese. [34] [35] b) Addition of lactose or nutrient to rennet casein [36] This step include a addition of lactose or nutrient for bacteria growth. [37] Lactose or nutrient can be served as complementary sources for nutrition of human also nutrient for lactic acid bacteria fermentation. [38] Above nutrient include the milk powder, cream butter milk, whey powder or plant proteins. [39] More specially whey powder or butter milk powder have a nutreint as a medium which is more applicable. [40] Moreever the advantage of above nutrient addition such as dairy byproduct has advantage of cost diminution and validation of active reutilization of food and dairy byproduct is desirable. [41] Except above lactose and other nutrient, vegetable oil, hydrogenated fat and butter can be added, the present invention can elevate the solubility of rennet casein so if can effectively be settled the disadvantage when making process cheese with vegetable hardened oil. [42] For these problem to decrease the off-flavour when liquidy vegetable oil add to rennet casein, it is preferable that emulsificant agent added to oil with small part of water, for example the lecithin with small of water add to oil under stirring which become thick then fluidy emulsified. [43] And butter also can emulsify with emulsificant agent or by ultrasound treatment. [44] [45] c) Solubilization [46] At the this step the mixed rennet casein with salts and lactose solubilize and add newly varied solubilized meat, fruit, vegetable, solution can added to mixture. [47] Solubilization of mixture can be used homogenizer such as knife, grinding, internal gear, extruder, micro cut scissor, colloid but internal gear type homogenized will be better because there are no friction heat during homogenizing. [48] [49] d) Lactic acid bacteria innoculation and fermentation. [50] At this step lactic starter can innoculate to rennet casein mixture for fermentation. Lactic acid bacteria include Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus cremoris, Lactobacillus acidophilus, Leuc citrovorum, Lactobacillus lactis, Bifidobacterium bifidum, Candida kefir, Saccharomyce cerevisiae, Kluyveromyces lactis, Saccharomyce lactis, alcoholic and aromatic strain can be used. [51] We can add the coagulation enzyme with starter such as protease, lipase, plant sources ficin, cheese slurry, free volatile fatty acid or micro encapsulated enzyme. [52] After mix the paste include also enzyme we can ferment in the fermentor. [53] To eliminate the off-flavour of rennet casein more effectively we can attach the base feeding tank and pump with pH meter to maintain the neutral pH, so bacteria can continue multiply without damage of growth by lactic acid then eliminate the off- flavour of rennet casein. [54] Usable basic include NaOH, KOH, Mg(OH)2, Ca(OH)2, Na2CO3, KCO3, A12(OH)3, NH4OH, a basic polyphosphate or Na pyrophosphate. Through the above step mixture of paste can melt at 80—95 °C during 2~15min, more detaily in the melting kettle attached double steam jacket system or extruder, microwave range. [55] The advantage of microwave range is the simple heating but which can pasteurize or sterilize and aseptic package is also possible simultaneously, it is very unprecedant. [56] For example, the mixture of rennet casein, without heating, put on top of a pizza is baked. It becomes stringy on the top of pizza during baking without a conventional melting process. [57] After melting of process cheese the present invention of process cheese can add the starter for ripening before temperature of paste down to 55~65 °C still fluidy and survival, so bacteria can multiply then forward the ripening then become natural ripened cheese from rennet casein powder of course the starter type can be selected and varied type of starter according to cheese type which include Camembert, Emmental, Livarot, Cantal, Brie, Mozzarella, Cheddar, Roquefort, Sitilton, Gouda, Saint-Paulin, Munster, or Samsoe. [58] To well understand the present invention we present several example but this method do not limit the scope of patent and invention. [59] Advantageous Effects [60] According to present invention solubilization of strong hydrophoic rennet casein can increased solubility by melting salt solution before heating(melting) and lactic acid bacteria fermentation occur in water phase which enhance freshy flavour which can eliminate the heated flavour and off-flavour of rennet casein, so it can be possible to produce palatable process cheese also obtain process cheese simply by microwave range and finally can produce Camembert, Emmental, Livarot, Cantal, Brie, Mozzarella, Cheddar, Roquefort, Sitilton, Gouda, Saint-Paulin, Munster, or Samsoe by starter innoculation to process cheese before completely cool down become natural ripened cheese, and finally it made from lower price of dairy byproduct as view of re- utilization of food sources with cost competition. [61] Best Mode for Carrying Out the Invention [62] Experimental Example 1 [63] In the 2 ton of reaction vessel, add the 300kg of rennet casein, 900kg of water, lkg of melting salts, Na-citrate, 300kg of lactose and butter milk powder as a nutrient was mixed and solubilized in internal geared homogenizer. [64] and transfer the solubilized mixture to fermenter(Best Korea Co. Ltd, Korea) inoculate, 0.5kg of lactic acid bacteria, Streptococcus thermophilus at 38°C and NaOH feed continuously maintain neutral pH during 11 hours to increase the number of lactic acid bacteria and enzyme reaction and then melted the rennet casein to make a process cheese. [65] Mode for the Invention [66] Experimental Example 2 [67] Except 21.6kg of rennet casein, 51.4kg of water, 2.34kg of Na-citrate, 0.41kg of lactose or butter milk powder as a nutrient for bacteria and 22.9kg of emulsified vegetable oil mix and solubilze and other condition is same as above experimental example 1. [68] The vegetable oil was emulsified with addition of Ig of lecithin under stirring with slow addition of small water which become fluidy and emulsified. [69] [70] Experimental Example 3 [71] Except 22.9kg of rennet casein, 54kg of water, 2.42kg of Na-citrate, 0.42D of lactose or butter milk powder,21.6 kg of butter ultrasound treated at 40% of 750W during 5minutes in example 1 other condition is as similar in experimental example 1. [72] [73] Experimental Example 4 [74] Except 21.6kg of rennet casein, 51.4kg of water, 2.34kg of melting salts Na-citrate, 0.41kg of lactose or butter milk powder, 22kg of mayonnaise other condition was identified as experimental example 1. [75] From experimental example 1 to 4 as above the process cheese did not present heated flavour, objectionable and other off-flavour of rennet casein and taste and color of cheese was excellent, mixture before melting was put on the pizza present also good taste and flavour as well as natural ripened cheese. [76] [77] Experimental Example 5 [78] Except melting at 80—95 °C during 2~15 mins in double steam jacket system attached melting kettle other condition was identified as experimental example 1. [79] [80] Experimental Example 6 [81] Process cheese made as experimental example 5. Inoculated with Penicillin camemberti as a mold starter and as a second fermentation for Camembert cheese. [82] [83] Experimental Example 7 [84] Except melting process cheese at 80—95 °C during 2~15 min is the microwave range, other is similar as experimental example 1. [85] [86] Experimental Example 8 [87] The cheese made from experimental example 7 was innoculated the Penicillin camemberti mold starter as a second fermentation for Camembert cheese. As indicated above at example from 5 to 8 process cheese was made melting according to present invention which innoculate starter and ripened as well as natural cheese confirm the possible. [88] Industrial Applicability [89] According to present invention solubilization of strong hydrophoic rennet casein can increased solubility by melting salt solution before heating(melting) and lactic acid bacteria fermentation occur in water phase which enhance freshy flavour which can eliminate the heated flavour and off-flavour of rennet casein, so it can be possible to produce palatable process cheese also obtain process cheese simply by microwave range and finally can produce Camembert, Emmental, Livarot, Cantal, Brie, Mozzarella, Cheddar, Roquefort, Sitilton, Gouda, Saint-Paulin, Munster, or Samsoe by starter innoculation to process cheese before completely cool down become natural ripened cheese, and finally it made from lower price of dairy byproduct as view of re- utilization of food sources with cost competition. [90]