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Method of producing natural cheese

A natural cheese and cheese technology, applied in the field of natural cheese preparation, can solve the problems affecting cheese milk, different physical properties of curdled milk, poor physical properties and taste of curdled milk, etc., and achieve the effect of improving acid production activity

Inactive Publication Date: 2010-03-24
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] However, when too much starter is added to cheese milk, the pH changes (decreases) drastically when rennet is added, and the curds formed are physically different from those of conventional methods
In addition, if the leavening agent is added in excess, its taste may affect the cheese milk, thus making the curd taste bad
That is, adding a large amount of starter itself to cheese milk may deteriorate the physical properties and taste of curd milk

Method used

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Examples

Experimental program
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Effect test

Embodiment approach 1

[0035]

[0036] In this embodiment, the pre-ripening process is simplified in the natural cheese production process. Moreover, in order to simplify the pre-ripening process, a starter with increased acid production activity was prepared.

[0037] Next, a method for preparing a starter having enhanced acidogenic activity will be explained. Yeast extract is used as a growth-promoting substance for lactic acid bacteria, and an appropriate amount is added to reconstituted skim milk to generate a culture solution. Then, the lactic acid bacteria are cultured at 35° C. for about 2.5 hours to 3.5 hours using the culture solution, and the culture is terminated in the middle of the logarithmic growth phase to prepare a starter having high acid-producing activity. This starter has a low lactic acid concentration.

[0038] In order to increase the acid-producing activity of the starter, 0.1% by weight or more of the yeast extract may be added to the culture solution. However, in orde...

Embodiment 1

[0045] figure 1 It is a schematic diagram of a production system for continuous production of natural cheese through simplified pre-ripening treatment. In this example, the starter was mixed with cheese milk in a weight ratio of 1:1 for pre-ripening ("1:1 pre-ripening").

[0046] First, the sterilized milk for the batch starter is delivered to the batch fermenter 12 through the sterilized milk tank 11 . As described above, yeast extract is added to sterilized milk in the batch fermenter 12 to produce a culture solution, and a starter is added to the culture solution to perform cultivation. The culture is terminated in the middle of the logarithmic growth phase to prepare a starter having high acid-producing activity.

[0047] Then, all the starter cultures with increased acid production activity are sent to the pre-ripening tank 13 . Furthermore, sterilized milk for pre-ripening is transferred from the sterilized milk tank 11 to the pre-ripening tank 13 . As mentioned abov...

Embodiment approach 2

[0053]

[0054] In this embodiment, the pre-ripening process is omitted in the production process of natural cheese. In order to omit the pre-ripening process, a starter with further improved acid production activity was prepared.

[0055] Hereinafter, a method for preparing a starter with further improved acidogenic activity will be described. 0.2% by weight of the yeast extract was added to the reconstituted skim milk to produce a culture solution. The added concentration of this yeast extract should be set taking into account its negative impact on whey flavor. Use this culture solution to cultivate lactic acid bacteria at 40° C. for about 4.5 hours to 6.5 hours. When the acidity of lactic acid becomes 0.6% to 0.8% (about 0.7%), the culture is terminated to obtain a starter with high acid production activity.

[0056] In actual cheese preparation, the starter prepared by the above method was added to cheese milk at 3% by weight, and the addition of rennet in the pre-rip...

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Abstract

In preparing a lactic acid bacterial starter, the acid-producing activity of the starter can be enhanced and the lactic acid bacterial count can be increased by adding a growth promoter such as yeast extract to the liquid culture medium and conducting the neutral culture under further adding a neutralizing agent. By controlling the amount of this starter to be added to milk for producing cheese, the prematuration step can be simplified or omitted and, at the same time, the pH value of the milk for producing cheese can be lowered at an arbitrary speed after adding rennet. In practice, the prematuration effect comparable to the conventional methods can be established by adding 3 to 4% by weight of a starter, which has been prepared by the above-described method, to milk for producing cheesewhile omitting the prematuration step. In this case, the physical properties and flavor of the curd are similarly favorable as in the conventional methods.

Description

technical field [0001] The present invention relates to techniques for producing natural cheese. Specifically, the present invention relates to techniques for downsizing natural cheese production equipment, improving the efficiency of a production process, and the like. Background technique [0002] The starter cultures used to make cheese are usually stored frozen or freeze-dried. The frozen bacteria or freeze-dried bacteria are subcultured by using reconstituted skim milk (reconstituted skim milk powder) or cheese milk to proliferate the lactic acid bacteria and expand the scale of the bacteria to prepare a starter for actual preparation. The prepared starter is added to cheese milk in an amount of 1% to 2% by weight, and rennet is added to form curd (Non-Patent Document 1). [0003] At this time, since the acid production activity of the starter is low immediately after being added to cheese milk, a pre-ripening step is designed to increase the activity to a predetermine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00
CPCA23C19/05A23C19/0323A23C19/00
Inventor 古市圭介川端史郎
Owner MEIJI CO LTD
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