THE STRAIN OF PEDIOCOCCUS PENTOSACEUS AYO-1 HAVING ORNITHINE PRODUCTION CAPACITY AND THE METHOD OF COTTAGE CHEESE PREPARATION CONTAINING ORNITHINE, AND COTTAGE CHEESE PREPARED BY THE METHOD

摘要

The present invention relates to a cottage cheese and a manufacturing method thereof. More specifically, the present invention relates to a manufacturing method of cottage cheese including pediococcus pentosaceus ayo-1 strain (KCCM11355P) having a capacity for producing ornithine and relates to a cottage cheese including a novel pediococcus pentosaceus ayo-1 strain (KCCM11355P) having effects of ammonia detoxification, fatigue removal, anti-obesity, and enhancing skin. The manufacturing method of the cottage cheese comprises a step a) of pasteurizing raw milk at 65-70°C for 4 to 6 seconds.