To obtain a cheese whose bitter taste generated during a maturing process is controlled and whose taste is reinforced by converting a bitter component, glutamine, into a delicious component, a glutamate, to increase the content of the glutamate.
This cheese has a glutamate/glutamine weight ratio of ≥10 and a glutamate/free amino acid weight ratio of ≤0.03. The glutamate is preferably contained in an amount of ≤20 mg per 100 g of the product. The cheese is obtained by adding a glutaminase on the production of the cheese. The glutaminase is preferably added in an amount of 0.001-0.5 wt.% based on a raw material milk during a period ranging from the production of milk curd from a sterilized raw material milk to the molding of the produced curd.
YABE KYOKO
KOIZUMI SHOICHI
KAWACHI KIMIE
SASAKI MASAHIRO
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