| 摘要 |
The present invention addresses the problem of developing a cream cheese production method in which the fermentation time is shortened while still yielding cream cheese that has a sufficient fermented flavor. The present invention pertains to a cream cheese production method characterized in that a raw material mix is adjusted to a pH of 5-6 via the addition of an organic acid and, thereafter, is acid-coagulated via the fermentation of lactic acid bacteria. Compared with cream cheese fermented with conventional lactic acid bacteria, cream cheese obtained through this cream cheese production method has a shortened fermentation time and, despite the high production efficiency, has a comparable fermented taste, a strong milk-derived sweetness, and high palatability. |
