PROCESS FOR PRODUCING CHEESE CURD

摘要

A process for producing a cheese curd at an elevated yield whereby the inhibition of the reaction of milk-coagulating enzyme due to the reaction of milk protein with transglutaminase can be avoided. Namely, a method of obtaining a cheese curd which comprises maintaining a starting milk at such a low temperature that milk protein would not undergo coagulation due to the milk-coagulating enzyme adding the milk-coagulating enzyme thereto in the above state to thereby treat the milk with the milk-coagulating enzyme then adding transglutaminase and elevating temperature to thereby treat the milk with the transglutaminase or simultaneously adding the milk-coagulating enzyme and transglutaminase to the milk at the low temperature maintaining the mixture at the temperature for a definite period of time to thereby treat the milk mainly with the milk-coagulating enzyme then elevating temperature to treat the milk with the transglutaminase, thereby coagulating the milk cutting the thus coagulated milk and separating whey.