| 摘要 |
PURPOSE:To prepare cheese flavor having good taste free from bitterness, by treating cheese curd of granulated cheese with a specific protease, a protease, and lactic acid bacteria. CONSTITUTION:Cheese curd or granulated cheese is blended with a neutral protease produced by Penicillium camemberti as a protease, an esterase of preventriculus of mammal infant as a lipase and lactic acid bacteria such as Streptococcus latics II-34 strain (FERM-P 6812) having preferably protein hydrolyzing action, and fermented at 30-40 deg.C for about 7-10 days. |
