METHOD FOR PREPARING MOZZARELLA CHEESE USING STREPTOCOCCUS MACEDONICUS LC743

摘要

PURPOSE: A mozzarella cheese containing streptococcus macedonicus LC743 strains, and a producing method thereof are provided to offer the immunity activating function of the strains. CONSTITUTION: A producing method of mozzarella cheese containing streptococcus macedonicus LC743 strains comprises the following steps: homogenizing raw milk or low-fat milk in the pressure of 120-180 kgf/square centimeter, and sterilizing the milk at 70-75 deg C for 10-30 seconds; cooling the milk at 30-40 deg C, and injecting the streptococcus macedonicus LC743 strains separated from the raw milk before firstly stirring for 20-40 minutes; adding rennet into the mixture before secondly stirring the mixture for 2-7 minutes; settling the milk for 15-45 minutes to obtain curds; cutting the curds when the acidity of whey is 0.05-0.2%, and heating the curds at 40-45 deg C: discharging the whey from the milk when the acidity is 0.10-0.20%; and stretching the obtained cheese using 70-80 deg C water, and molding at 60-80 deg C before cooling at 2-7 deg C.