Title:
METHOD FOR PRODUCING PROCESSED CHEESE
Document Type and Number:
WIPO Patent Application WO/2014/157646
Kind Code:
A1
Abstract:
The present invention produces processed cheese by producing natural cheese (N) via the belowmentioned acidification step, curdling step, and dehydrating step, and uses the obtained natural cheese (N) as at least 5 mass% of a starting material cheese. The acidification step is a step for obtaining acidified milk having a pH of 5.8-6.4 by acidifying milk by adding an acidic component to milk in a manner so as to result in the acidified milk pH; the curdling step is a step for obtaining curds by curdling by adding a milk curdling enzyme to the acidified milk without adding a Lactobacillus starter; and the dehydrating step is a step for obtaining natural cheese (N) by draining the whey from the curds, and contains an enzyme inactivation step for inactivating the milk curdling enzyme by heating the curds to at least 55°C while warming at a warming speed of no greater than 1°C/minute.
Inventors:
CHIBA AKIRA (JP)
KOISHIHARA HIROSHI (JP)
KOISHIHARA HIROSHI (JP)
Application Number:
PCT/JP2014/059223
Publication Date:
October 02, 2014
Filing Date:
March 28, 2014
Export Citation:
Assignee:
MORINAGA MILK INDUSTRY CO LTD (JP)
International Classes:
A23C19/08; A23C19/05
Domestic Patent References:
| WO2008108416A1 | 2008-09-12 |
Foreign References:
| JP2002209515A | 2002-07-30 | |||
| JPH09172963A | 1997-07-08 | |||
| US20060062873A1 | 2006-03-23 | |||
| US20060057249A1 | 2006-03-16 | |||
| JPH1052223A | 1998-02-24 | |||
| JPS58183039A | 1983-10-26 | |||
| JP2011019455A | 2011-02-03 | |||
| JP2012050361A | 2012-03-15 | |||
| JPH0994063A | 1997-04-08 | |||
| JP2010193778A | 2010-09-09 |
Other References:
LANE N. CAIT ET AL.: "Contribution of Coagulant to Proteolysis and Textural Changes in Cheddar Cheese During Ripening", INT. DAIRY JOURNAL, vol. 7, 1997, pages 453 - 464
Attorney, Agent or Firm:
SHIGA Masatake et al. (JP)
Masatake Shiga (JP)
Masatake Shiga (JP)
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