| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for manufacturing fibrous cheese, capable of solving the problem of fibrous cheese that its fibrousness stops expression due to aging after storage, so that its tastiness and commercial quality are improved, in which production processes for cheese curd are separated from production processes for fibrous cheese including drawing using that. <P>SOLUTION: Milk-curdling enzyme and/or acid is added to milk to curdle it to be curd, which is cut. After whey is removed, salt is directly added, and it is squeezed to be dried. Otherwise, milk-curdling enzyme and/or acid is added to milk to curdle, and obtained curd is cut. After whey is removed, it is squeezed to dry, and is shredded, and it is immersed in salt-containing solution, or salt-containing solution is sprayed toward the curd to provide cheese curd containing salt by 1.0-5.0 wt.%. Between these processes and processes for manufacturing fibrous cheese as an end product, a storage period is provided before the cheese curd is heated, drawn, and molded to be the fibrous cheese. <P>COPYRIGHT: (C)2012,JPO&INPIT |
