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WO2009041210A1 - Method of producing natural cheese - Google Patents

Method of producing natural cheese Download PDF

Info

Publication number
WO2009041210A1
WO2009041210A1 PCT/JP2008/065388 JP2008065388W WO2009041210A1 WO 2009041210 A1 WO2009041210 A1 WO 2009041210A1 JP 2008065388 W JP2008065388 W JP 2008065388W WO 2009041210 A1 WO2009041210 A1 WO 2009041210A1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
maturation
natural cheese
producing
namely
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/JP2008/065388
Other languages
French (fr)
Japanese (ja)
Inventor
Kenichi Jounoshita
Takashi Murotani
Shigeru Aizawa
Noriaki Matsunaga
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 JP2009534249A priority Critical patent/JP5800328B2/en
Priority to CN200880105342A priority patent/CN101795573A/en
Publication of WO2009041210A1 publication Critical patent/WO2009041210A1/en
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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • 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
    • 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
    • A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese

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)
  • Zoology (AREA)

Abstract

[PROBLEMS] To provide a method of producing a natural cheese whereby the maturation time and the flavor (in particular, the body taste) can be efficiently controlled or adjusted by a simple procedure. [MEANS FOR SOLVING PROBLEMS] In the process of producing a natural cheese, a member selected from among a lactic acid bacterium, disrupted cells of a lactic acid bacterium and a microbial origin protease or an arbitrary combination thereof is added to a cheese curd remaining after discharging whey (namely, the cheese curd before maturation) and/or the cheese (namely, the cheese at the early stage of maturation), followed by maturation.
PCT/JP2008/065388 2007-09-27 2008-08-28 Method of producing natural cheese Ceased WO2009041210A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2009534249A JP5800328B2 (en) 2007-09-27 2008-08-28 Method for producing ripened natural cheese
CN200880105342A CN101795573A (en) 2007-09-27 2008-08-28 Method for producing natural cheese

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2007250963 2007-09-27
JP2007-250963 2007-09-27
JP2008-103407 2008-04-11
JP2008103407 2008-04-11

Publications (1)

Publication Number Publication Date
WO2009041210A1 true WO2009041210A1 (en) 2009-04-02

Family

ID=40511103

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/065388 Ceased WO2009041210A1 (en) 2007-09-27 2008-08-28 Method of producing natural cheese

Country Status (4)

Country Link
JP (5) JP5800328B2 (en)
KR (1) KR20100059808A (en)
CN (2) CN107136219A (en)
WO (1) WO2009041210A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011109984A (en) * 2009-11-27 2011-06-09 Snow Brand Milk Prod Co Ltd Natural cheese
JP2014124118A (en) * 2012-12-26 2014-07-07 Taishi Food Inc Method for producing solid food product processed by using microorganism
JP2015171341A (en) * 2014-03-12 2015-10-01 サッポロビール株式会社 Method of producing lemon juice fermentation liquid
WO2018221651A1 (en) * 2017-06-01 2018-12-06 株式会社明治 Method for producing cheese-flavored substance
JP2022069667A (en) * 2013-03-15 2022-05-11 ジェニール バイオテック，インコーポレーティッド Method for producing reconstituted natural cheese product

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6697226B2 (en) * 2015-06-11 2020-05-20 天野エンザイム株式会社 New peptidase
KR101794523B1 (en) * 2015-12-11 2017-11-07 주식회사 쎌바이오텍 Starter containing of multiple lactic acid bacteria with superior effect for promoting lactose hydrolysis and productuion of curd and manufacturing method thereof
JP7395672B1 (en) 2022-07-26 2023-12-11 日本ハム株式会社 cheese-like food

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03160944A (en) * 1989-11-17 1991-07-10 Snow Brand Milk Prod Co Ltd Method for reinforcing flavor of semi-hard cheese and for accelerating ageing thereof
JPH0994063A (en) * 1995-09-29 1997-04-08 Snow Brand Milk Prod Co Ltd Cheese and its production
JP2001218557A (en) * 2000-02-08 2001-08-14 Snow Brand Milk Prod Co Ltd Natural cheese and method for producing the same
JP2001275564A (en) * 2000-03-30 2001-10-09 Snow Brand Milk Prod Co Ltd New fresh cheese
JP2002095410A (en) * 2000-09-26 2002-04-02 Snow Brand Milk Prod Co Ltd Natural cheese having heat resistance and water resistance and method for producing the same
WO2004047543A1 (en) * 2002-11-28 2004-06-10 Meiji Dairies Corporation Functional foods and process for producing functional food
WO2006075772A1 (en) * 2005-01-13 2006-07-20 Ajinomoto Co., Inc. Dairy product and process for production thereof
JP2007039423A (en) * 2004-12-24 2007-02-15 Meiji Milk Prod Co Ltd Fermented milk for skin improvement and / or treatment and method for producing the same
JP2007189973A (en) * 2006-01-20 2007-08-02 Nissin Food Prod Co Ltd New lactic acid bacterium having blood cholesterol reducing action

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5424459B2 (en) * 1972-06-29 1979-08-21
US4707364A (en) * 1984-01-27 1987-11-17 Miles Laboratories, Inc. Composition for accelerating cheese aging
JPH06261682A (en) * 1993-03-12 1994-09-20 Riyoushiyoku Kenkyukai Method for promoting aging of cheese with fruit protease
CA2162181A1 (en) * 1995-11-23 1997-05-24 Ronald E. Simard Accelerated maturation of cheddar cheese by the addition of live and heat-shocked lactobacilli and neutrase
JP3505026B2 (en) * 1996-02-20 2004-03-08 明治乳業株式会社 Method for producing natural cheese using lytic bacteriophage
NZ515881A (en) * 2001-12-03 2004-09-24 New Zealand Dairy Board Cheese flavour ingredient and method of its production
WO2004032641A1 (en) * 2002-10-11 2004-04-22 Ajinomoto Co., Inc. Process for producing cheese
BRPI0507244B1 (en) * 2004-01-30 2019-09-24 Dsm Ip Assets B.V. PROCESS FOR MATURING CHEESE OR A CHEESE DERIVED PRODUCT AND USING ASPERGILLUS NIGER CARBOXIPEPTIDASE-1

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03160944A (en) * 1989-11-17 1991-07-10 Snow Brand Milk Prod Co Ltd Method for reinforcing flavor of semi-hard cheese and for accelerating ageing thereof
JPH0994063A (en) * 1995-09-29 1997-04-08 Snow Brand Milk Prod Co Ltd Cheese and its production
JP2001218557A (en) * 2000-02-08 2001-08-14 Snow Brand Milk Prod Co Ltd Natural cheese and method for producing the same
JP2001275564A (en) * 2000-03-30 2001-10-09 Snow Brand Milk Prod Co Ltd New fresh cheese
JP2002095410A (en) * 2000-09-26 2002-04-02 Snow Brand Milk Prod Co Ltd Natural cheese having heat resistance and water resistance and method for producing the same
WO2004047543A1 (en) * 2002-11-28 2004-06-10 Meiji Dairies Corporation Functional foods and process for producing functional food
JP2007039423A (en) * 2004-12-24 2007-02-15 Meiji Milk Prod Co Ltd Fermented milk for skin improvement and / or treatment and method for producing the same
WO2006075772A1 (en) * 2005-01-13 2006-07-20 Ajinomoto Co., Inc. Dairy product and process for production thereof
JP2007189973A (en) * 2006-01-20 2007-08-02 Nissin Food Prod Co Ltd New lactic acid bacterium having blood cholesterol reducing action

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
H.CHOI ET AL.: "Release of aminopeptidase from Lactobacillus casei sp. casei by cell disruption in a Microfluidizer.", BIOTECHNOLOGY TECHNIQUES, vol. 11, no. 7, 1997, pages 451 - 453 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011109984A (en) * 2009-11-27 2011-06-09 Snow Brand Milk Prod Co Ltd Natural cheese
JP2014124118A (en) * 2012-12-26 2014-07-07 Taishi Food Inc Method for producing solid food product processed by using microorganism
JP2022069667A (en) * 2013-03-15 2022-05-11 ジェニール バイオテック，インコーポレーティッド Method for producing reconstituted natural cheese product
JP2015171341A (en) * 2014-03-12 2015-10-01 サッポロビール株式会社 Method of producing lemon juice fermentation liquid
WO2018221651A1 (en) * 2017-06-01 2018-12-06 株式会社明治 Method for producing cheese-flavored substance
JP2018201382A (en) * 2017-06-01 2018-12-27 株式会社明治 Cheese flavored material manufacturing method
US11259539B2 (en) 2017-06-01 2022-03-01 Meiji Co., Ltd. Method for producing cheese-flavored substance

Also Published As

Publication number Publication date
CN107136219A (en) 2017-09-08
JP6283381B2 (en) 2018-02-21
KR20100059808A (en) 2010-06-04
JP5800328B2 (en) 2015-10-28
JPWO2009041210A1 (en) 2011-01-20
JP2016093198A (en) 2016-05-26
JP2017079803A (en) 2017-05-18
CN101795573A (en) 2010-08-04
JP2017221231A (en) 2017-12-21
JP2014057607A (en) 2014-04-03

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