METHOD FOR PRODUCING ANTIFUNGAL RIPENING CHEESE NATURAL SPREAD ESSENTIAL OIL AND ANTIFUNGAL RIPENING CHEESE PRODUCED THEREBY

摘要

The present invention relates to a method for producing antifungal ripened cheese and antifungal ripened cheese produced thereby, which does not generates fungi during ripening and improves the quality by coating the surface of cheese with cinnamon oil or cinnamon bark oil which are natural essential oil in order to effectively control fungi produced in the process of ripening cheese. The antifungal ripened cheese according to the present invention uses edible natural essential oil in ripening cheese so that produced fungi are effectively suppressed, thereby having an excellent effect of enhancing the flavor of cheese. [Reference numerals] (AA) Crude oil; (BB) Sterilization process; (DCC) Forming curd by fermenting and solidifying the same(adding a starter strains and milk clotting enzymes); (DD) Cutting the curd and removing whey; (EE) Compressing, molding, and adding salt; (FF) Aging(natural essential oil is applied); (GG) Producing antifungal ripened cheese