| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide cream type low-temperature natural cheese free from the need of addition of cream to raw material milk, and having an extremely low viscosity. Ž<P>SOLUTION: The low-temperature natural cheese is obtained by separating curd produced by adding at 4-13°C starter and rennet to heat sterilized raw material milk. A method for producing the low-temperature natural cheese includes: a cooling process of cooling low-temperature natural cheese of a viscosity of 0.34-1.06 Pa s and heat sterilized raw material milk to 4-13°C, a pH adjusting process of adjusting pH to weak acid at 4-13°C, a curd producing process of producing curd by the addition at 4-13°C of starter containing lactic acid bacterium having an active temperature range of 4-13°C and rennet, and a curd separating process of separating the produced curd at 4-13°C. Ž<P>COPYRIGHT: (C)2010,JPO&INPIT Ž
|
