| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide fresh cheese having little fermentation smell, having a milk flavor and having little acid taste; and a method for producing the same. <P>SOLUTION: The fresh cheese contains 5-20 mg of acetic acid and 0.2-0.4 g of galactose in 100 g of the fresh cheese. The method for producing the fresh cheese includes a step for homogenizing raw milk, a step for sterilizing the homogenized raw milk, a step for cooling the sterilized raw milk, and a step for fermenting the cooled raw milk with thermophilus bacteria. <P>COPYRIGHT: (C)2012,JPO&INPIT</p> |
