| 摘要 |
PROBLEM TO BE SOLVED: To provide process cheese letting lactic acid bacteria contributing to health survive in the process cheese in which lactic acid bacteria conventionally die out, and to provide a method for producing the process cheese. SOLUTION: The method for producing the process cheese comprises continuously adjusting the initial temperature of cheese if necessary after a heating melting process and adding lactic acid bacteria to the product through maintaining an aseptic condition of preventing sundry germs which are not derived from natural cheese as the raw material from getting mixed such as in-line proportional mixing. As a result, it is possible to let lactic acid bacteria contributing to health survive in a process cheese product in which lactic acid bacteria conventionally die out while securing filling and packaging suitability or forming/packaging suitability of process cheese. It is possible to let Sporolactobacillus inulinus as a lactic acid bacterium survive through using heat-resisting spores of the genus Sporolactobacillus even without changing a conventional heat treatment process. COPYRIGHT: (C)2006,JPO&NCIPI
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