| 摘要 |
PROBLEM TO BE SOLVED: To provide natural cheese molded after being fermented, such as mildewy cheese having smooth texture without rough feeling even when subjected to retort sterilization and having≥62 wt.% of fat content in a solid, and to provide a method for producing the same. SOLUTION: The method for producing natural cheese comprises the following process: regulating diameters of fat globules of cream via homogenization treatment followed by fermenting raw material milk prepared from the cream and defatted milk or the like so as to obtain a fermented dairy product such as mildewy cheese having smooth texture and moderate viscosity and having≥62 wt.% of fat content in a solid. Specifically, the method comprises using raw material milk prepared through subjecting only the cream to homogenization to make fat globules have≤2.5μm and mixing the cream with non-homogenized defatted milk to produce Camembert cheese whose fat globules become≤2.5μm even when subjected to retort sterilization. COPYRIGHT: (C)2006,JPO&NCIPI
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