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Patent Searching and Data


Title:
METHOD FOR PRODUCING NATURAL CHEESE
Document Type and Number:
WIPO Patent Application WO/2013/011993
Kind Code:
A1
Abstract:
A method for producing a natural cheese having rich flavor; and a natural cheese having rich flavor, which is produced by the method. A method for producing a natural cheese, in which a step of aging a curd, which is carried out in the process for producing the natural cheese, is carried out under an ethanol atmosphere; and a natural cheese produced by the method.

Inventors:
KOMORI MOTOHARU (JP)
JOUNOSHITA KENICHI (JP)
UCHIDA HIDEAKI (JP)
Application Number:
JP2012/068162
Publication Date:
January 24, 2013
Filing Date:
July 18, 2012
Export Citation:
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Assignee:
MEIJI CO LTD (?1368908, JP)
KOMORI MOTOHARU (JP)
JOUNOSHITA KENICHI (JP)
UCHIDA HIDEAKI (JP)
International Classes:
A23C19/06
Foreign References:
JPS49133551A1974-12-21
Other References:
MARTIN N. ET AL.: "Sensory and instrumental flavor analyses of cheese curd cocultured with selected yeast and bacteria", J. SENSORY STUD., vol. 17, 2002, pages 1 - 17
LIU S.-Q. ET AL.: "Esters and their biosynthesis in fermented dairy products: a review", INT. DAIRY J., vol. 14, 2004, pages 923 - 45
HOLLAND R. ET AL.: "Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification", INT. DAIRY J., vol. 15, 2005, pages 711 - 8
RICHOUX R. ET AL.: "Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition", INT. DAIRY J., vol. 18, 2008, pages 1140 - 5
LIU S.-Q. ET AL.: "Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening", J. DAIRY RES., vol. 70, 2003, pages 359 - 63
Attorney, Agent or Firm:
WAKUI Kenichi et al. (Ohtakamico-Shinjuku Bldg, 9th Fl. 10-3, Shinjuku 1-chome, Shinjuku-k, Tokyo 22, 〒1600022, JP)
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Claims: