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WO2008143224A1 - ナチュラルチーズの製造方法 - Google Patents

ナチュラルチーズの製造方法 Download PDF

Info

Publication number
WO2008143224A1
WO2008143224A1 PCT/JP2008/059161 JP2008059161W WO2008143224A1 WO 2008143224 A1 WO2008143224 A1 WO 2008143224A1 JP 2008059161 W JP2008059161 W JP 2008059161W WO 2008143224 A1 WO2008143224 A1 WO 2008143224A1
Authority
WO
WIPO (PCT)
Prior art keywords
starter
prematuration
milk
producing
producing cheese
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/059161
Other languages
English (en)
French (fr)
Inventor
Keisuke Furuichi
Shiro Kawabata
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Dairies Corp
Original Assignee
Meiji Dairies Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Dairies Corp filed Critical Meiji Dairies Corp
Priority to CN2008800167924A priority Critical patent/CN101677585B/zh
Priority to KR1020097024248A priority patent/KR101453586B1/ko
Priority to HK10104587.9A priority patent/HK1138483B/xx
Priority to JP2009515230A priority patent/JP5535619B2/ja
Publication of WO2008143224A1 publication Critical patent/WO2008143224A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

　乳酸菌スターターを調製する際に、培養液へ酵母エキスなどの増殖促進物質を添加し、さらに中和剤を添加しながら中和培養することで、スターターの酸生産の活性と、乳酸菌数を高めることが可能となった。このスターターのチーズ用乳への添加量を調整することで、前熟工程を簡略化や省略すると同時に、レンネットを添加してからのチーズ用乳のｐＨを任意の速度で低下させることが可能となった。実際には、上記の方法で調製されたスターターを３～４重量％でチーズ用乳へ添加することで、前熟工程を省略しても従来と同等の前熟の効果を得られた。このとき、チーズカードの物性や風味も従来と同等に良好であった。
PCT/JP2008/059161 2007-05-21 2008-05-19 ナチュラルチーズの製造方法 Ceased WO2008143224A1 (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
CN2008800167924A CN101677585B (zh) 2007-05-21 2008-05-19 天然干酪的制备方法
KR1020097024248A KR101453586B1 (ko) 2007-05-21 2008-05-19 천연 치즈의 제조 방법
HK10104587.9A HK1138483B (en) 2007-05-21 2008-05-19 Method of producing natural cheese
JP2009515230A JP5535619B2 (ja) 2007-05-21 2008-05-19 ナチュラルチーズの製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007134253 2007-05-21
JP2007-134253 2007-05-21

Publications (1)

Publication Number Publication Date
WO2008143224A1 true WO2008143224A1 (ja) 2008-11-27

Family

ID=40031921

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/059161 Ceased WO2008143224A1 (ja) 2007-05-21 2008-05-19 ナチュラルチーズの製造方法

Country Status (4)

Country Link
JP (2) JP5535619B2 (ja)
KR (1) KR101453586B1 (ja)
CN (1) CN101677585B (ja)
WO (1) WO2008143224A1 (ja)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102009028112B4 (de) * 2009-07-30 2016-02-11 Deutsche Telekom Ag Betriebsverfahren für mobiles elektronisches Gerät und dafür ausgebildetes Gerät

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10092605B2 (en) 2014-10-29 2018-10-09 Chung-Ang University Industry-Academy Cooperation Foundation Food composition, containing Lactococcus strain as active ingredient, for alleviating hangover
JP6898713B2 (ja) * 2016-07-06 2021-07-07 雪印メグミルク株式会社 白カビ系チーズ及びその製造方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08116872A (ja) * 1994-09-01 1996-05-14 Snow Brand Milk Prod Co Ltd 乳酸菌スターター用培養基およびこれを用いたチーズの製造方法
JP2005522202A (ja) * 2002-04-12 2005-07-28 明治乳業株式会社 Ｈｅｌｉｃｏｂａｃｔｅｒｐｙｌｏｒｉ除菌性チーズ

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2537674B2 (ja) * 1988-10-27 1996-09-25 雪印乳業株式会社 低ｐＨ乳を用いたナチュラルチ―ズの製造法
JPH04349878A (ja) * 1991-05-29 1992-12-04 Morinaga Milk Ind Co Ltd スターターの製造法
JP3587536B2 (ja) * 1992-12-11 2004-11-10 株式会社バイオックス カルシウム補強剤及びその製造方法
JPH0856651A (ja) * 1994-08-26 1996-03-05 Morikawa Kenkoudou Kk 乳酸菌の増殖方法およびそれを利用する乳酸菌パウダーの製造方法
FI100338B (fi) * 1995-07-18 1997-11-14 Danisco Sugar Finland Oy Menetelmä puhtaan maitohapon valmistamiseksi
JP3468955B2 (ja) * 1995-12-01 2003-11-25 三菱重工業株式会社 微細藻による乳酸の製造方法
JPH09173090A (ja) * 1995-12-27 1997-07-08 Mercian Corp Ｌ（＋）−乳酸の製造法及びその製造装置
US6177118B1 (en) * 1998-11-06 2001-01-23 New Zealand Milk Products (North America) Inc. Methods for producing cheese and cheese products
DK1416804T3 (da) * 2001-08-03 2006-03-20 Hansens Lab Fremgangsmåde og apparat til fremstilling af et mejeriprodukt

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08116872A (ja) * 1994-09-01 1996-05-14 Snow Brand Milk Prod Co Ltd 乳酸菌スターター用培養基およびこれを用いたチーズの製造方法
JP2005522202A (ja) * 2002-04-12 2005-07-28 明治乳業株式会社 Ｈｅｌｉｃｏｂａｃｔｅｒｐｙｌｏｒｉ除菌性チーズ

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102009028112B4 (de) * 2009-07-30 2016-02-11 Deutsche Telekom Ag Betriebsverfahren für mobiles elektronisches Gerät und dafür ausgebildetes Gerät

Also Published As

Publication number Publication date
KR101453586B1 (ko) 2014-10-22
JP5535619B2 (ja) 2014-07-02
CN101677585A (zh) 2010-03-24
JP5843205B2 (ja) 2016-01-13
HK1138483A1 (en) 2010-08-27
JP2013143956A (ja) 2013-07-25
JPWO2008143224A1 (ja) 2010-08-12
CN101677585B (zh) 2013-02-13
KR20100017206A (ko) 2010-02-16

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