PURPOSE: To continuously produce cheese curd utilizable for producing cheeses in various forms in a short time without using a milk coagulating enzyme, by instantaneously heating concentrated milk, adjusted to a given pH and prepared by ultrafiltration and coagulating the milk.
CONSTITUTION: Cow's milk or processed milk using cow's milk as a substrate is sterilized and cooled by a conventional method and concentrated by ultrafiltration to prepare concentrated milk at about 2W10 times concentration ratio. A lactic acid bacterial starter is then added to ferment the above- mentioned concentrated milk or an organic acid or glucono-δ-lactone, etc., is added to adjust the pH of the concentrated milk to 5.0W6.0. The resultant milk is directly used or cooled, blended with hot water at about 85°C, instantaneously heated and coagulated.
HONMA JUNJI
SHIMADA SHUNICHI
ISHII TOSHIAKI
