| 摘要 |
In this application is disclosed a process for producing cheese curd characterized in that (a1) a milk-clotting enzyme is added to a raw material milk being kept at a low temperature where the milk protein is not coagulated by the milk-clotting enzyme, whereby the milk-clotting enzyme is allowed to react or work, a transglutaminase is then added, and the resulting mixture is raised in temperature and kept at the raised temperature, whereby the transglutaminase is allowed to react, or (a2) a milk-clotting enzyme and a transglutaminase are simultaneously added to a raw material milk being kept at a low temperature, and the resulting mixture is kept at the same low temperature for a period of time, during which the milk-clotting enzyme is mainly allowed to react, and the resulting mixture is raised in temperature and kept at the raised temperature, during which the transglutaminase is mainly allowed to react, (b) whereby raw material milk curdles, and the resulting coagulated milk is subjected to cutting, followed by separating the whey, whereby cheese curd is obtained, which process is a process according to which inhibition of the reaction of a milk-clotting enzyme by the reaction of a transglutaminase to the milk protein can be avoided, and cheese curd can be obtained in improved yields.
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