Title:
WHITE MOLD CHEESE AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2014/148433
Kind Code:
A1
Abstract:
A white mold cheese which contains a low-temperature lactic acid bacterium and/or a medium-temperature lactic acid bacterium and has a content of calcium binding to casein of 7.0 mg or greater per gram of proteins in the inner part of the cheese. Thus, a white mold cheese, which shows reduced running and has good taste, and a method for producing the same are provided.
Inventors:
ISHIHARA TATSUYA (JP)
HASHIMOTO TOSHINAGA (JP)
KIMURA AKIRA (JP)
HASHIMOTO TOSHINAGA (JP)
KIMURA AKIRA (JP)
Application Number:
PCT/JP2014/057139
Publication Date:
September 25, 2014
Filing Date:
March 17, 2014
Export Citation:
Assignee:
MEGMILK SNOW BRAND CO LTD (JP)
International Classes:
A23C19/068; A23C19/032
Foreign References:
| FR2875107A1 | 2006-03-17 | |||
| EP0760211A1 | 1997-03-05 | |||
| JP2013192538A | 2013-09-30 |
Other References:
RASH K.E. ET AL.: "Influence of Diafiltration, Lactose Hydrolysis and Carbon Dioxide on Enteropathogenic Escherichia coli in Camembert Cheese Made from Ultrafiltered Milk", J. FOOD SCI., vol. 47, no. 3, 1982, pages 733 - 736
TOSHIAKI KIMURA ET AL.: "Milk & Cheese Science -Tokeru Cheese no Himitsu- Micro no Shiten kara", DAIRYMAN SHA, 2007 NEN 11 GATSU, 2007, pages 41 - 55
TOSHIAKI KIMURA ET AL.: "Milk & Cheese Science -Tokeru Cheese no Himitsu- Micro no Shiten kara", DAIRYMAN SHA, 2007 NEN 11 GATSU, 2007, pages 41 - 55
Attorney, Agent or Firm:
MOEGI PATENT OFFICE (JP)
Patent business corporation It burns and is ぎ特許事務所. (JP)
Patent business corporation It burns and is ぎ特許事務所. (JP)
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