WHITE MOLD CHEESE AND METHOD FOR PRODUCING SAME TECHNICAL FIELD [0001] 5 The present invention relates to a white mold cheese and a method for producing the white mold cheese. BACKGROUND ART [0002] 10 White mold cheeses, such as camembert cheeses and brie cheeses, having white molds growing on their surfaces are characterized by their distinct flavor and texture. Two preparative methods, a traditional process and a stabilized process, are generally known for producing white mold cheeses. 15 These processes differ from each other: the stabilized process maintains the lowest pH of the cheese curd to be higher than 5.0, whereas the traditional process decreases the lowest pH of the curd to approximately 4. 6. Accordingly, the stabilized process uses a thermophilic lactic acid bacterium, 20 Streptococcus thermophilus, as a main lactic starter. Streptococcus thermophilus is characterized in that the acid-generating ability is extremely reduced in a temperature around 15*C. [0003] 25 White mold cheeses produced by the traditional process 1 have a quality issue, i.e., a phenomenon of oozing of the cheese from its cut section (hereinafter also referred to as "running"), which is the phenomenon observed when the cheese contains a large amount of water or is excessively ripened. This 5 phenomenon occurs by fluidization of the inner soft portion of the white mold cheese. When a white mold cheese is cut and is dished out on a plate, for example, the soft portion of the cheese oozes, resulting in a considerable reduction in the commercial value. The stabilized process has been designed for preventing 10 the running in the cheese produced by the traditional process. In the stabilized process, the pH after the production of curd varies in a higher range compared to that in the traditional process, and the amount of calcium ionized and flowing out together with whey is reduced. As a result, the number of bonds 15 of calcium phosphate formed between submicelles is probably increased to strengthen the structure of the cheese as a whole and to prevent the running. [00041 The running often occurs when the white mold cheese 20 contains a large amount of water or when aging proceeds to decompose protein. Accordingly, in order to prevent the running, it is required to reduce the water in the product or to inhibit the aging. A reduction in the water content, however, often causes low manufacturing yield and/or hard texture of the 25 cheese. Alternatively, in a method for not causing excess aging, 2 the flavor of cheese is not sufficiently expressed, resulting in less tasty cheese. Thus, compatibility of prevention of running with good flavor is a technical challenge with difficulty. In addition, although the stabilized process can 5 have an effect of preventing running, it has a disadvantage in that the usable type of lactic starter is restricted and the flavor is weaker than that obtained in the traditional process. In white mold cheeses, a method is known for enhancing the firmness at ordinary temperature by adding lactoperoxidase 10 to the cheeses (Patent Document 1) . This method, however, needs a further step of adding lactoperoxidase and is currently not widely used. RELATED ART 15 [0005] Patent Document 1: Japanese Patent Laid-Open No. H10-215767 SUMMARY OF INVENTION [0006] 20 It is an object of the present invention to provide a white mold cheese showing reduced running and a method for producing the white mold cheese. SOLUTION TO PROBLEM 25 [00071 3 The present inventors have found that a reduction in the amount of lactose in cheese milk can increase the amount of insoluble calcium and have solved the above-mentioned problems. The present invention hereby provides a white mold cheese that 5 does not cause running of the inner soft portion surrounded by the white mold layer of the cheese. That is, the present invention includes the following aspects: (1) A white mold cheese containing a psychrophilic and/or 10 mesophilic lactic acid bacterium and having an inner portion containing 7.0 mg or more of insoluble calcium for 1 g of protein; (2) The white mold cheese according to Aspect (1) , further having a water content of 53% to 57% and/or a rate of ripeness of 20 to 26; 15 (3) The white mold cheese according to Aspect (1) or (2), wherein the psychrophilic and/or mesophilic lactic acid bacterium is at least one selected from Lactococcus cremoris, Lactococcus lactis, and Leuconostoc lactis; 20 (4) The white mold cheese according to any one of Aspects (1) to (3), being sterilized after a fermentation process; (5) The white mold cheese according to any one of Aspects (1) to (4), wherein the weight of running is 5.0% or less of the total weight 25 of the white mold cheese on the following conditions: 4 the white mold cheese is adjusted to a product temperature of 10'C, then the white mold cheese is divided into two halves, and each half is left at 25 0 C for 30 minutes; (6) The white mold cheese according to any one of Aspects 5 (1) to (5), wherein the white mold cheese is a camembert cheese or a brie cheese; (7) A method for producing a white mold cheese, comprising: 10 coagulating cheese milk to produce cheese curd; and growing white mold on a surface of the resulting cheese curd, wherein the cheese milk contains 1.5% or less of lactose; and (8) The method for producing a white mold cheese according 15 to Aspect (7), wherein the cheese milk is partially or entirely reconstituted milk prepared by liquefying one or more dairy materials. EFFECTS OF INVENTION 20 [0008] The present invention can prevent running of the inner soft portion of a white mold cheese even though a psychrophilic and/or mesophilic lactic acid bacterium is used. 25 DESCRIPTION OF EMBODIMENT 5 [0009] The white mold cheese according to an embodiment contains a psychrophilic and/or mesophilic lactic acid bacterium and has an inner portion containing 7. 0 mg or more of insoluble calcium 5 for 1 g of protein. Throughout the specification, the term "white mold cheese" refers to a natural cheese defined in "the Japanese Ministerial Ordinance on Milk and Milk products Concerning Compositional Standards, etc. (the Japanese Ministry of Health 10 and Welfare Ordinance No. 52, December 27, 1951)", and encompasses all cheeses with white mold growing on their surfaces. Examples of the white mold cheese include camembert cheeses and brie cheeses. The term "the inner portion of a cheese" refers to the core surrounded by the white mold layer 15 of a white mold cheese. The term "rate of ripeness" refers to the proportion (%) of the amount of soluble nitrogen to the total amount of nitrogen. The term "cheese milk" refers to raw milk or quality-controlled milk to be used as a raw material for a natural cheese. 20 The cheese milk that can be used as a raw material of a white mold cheese is not limited to raw milk (fresh milk) and may be, for example, concentrated milk, a mixture of skim milk and a product containing a large amount of milk fat such as butter or cream, milk protein concentrate, powdered skim milk, or a 25 product appropriately compounding or dissolving a dairy 6 material such as delactosed permeate, or a mixture thereof, provided that the amount of lactose in the cheese milk is adjusted to 1.5% or less. The amount of lactose may be appropriately adjusted with, for example, a material having a 5 low lactose content in preparation of cheese milk. Although a stabilized process using a starter of only a thermophilic lactic acid bacterium can prevent a decrease in the pH of cheese curd, the usable lactic starter is limited, and the produced white mold cheese exhibits poor flavor. In 10 the present invention, the amount of lactose in cheese milk is adjusted to 1. 5% or less to prevent a decrease in the pH of cheese curd and to control the amount of insoluble calcium for 1 g of protein of the inner portion of the cheese to 7.0 mg or more, even though a psychrophilic and/or mesophilic lactic acid 15 bacterium is used as a lactic starter. [00101 In the method for producing a white mold cheese by producing cheese curd through coagulating of cheese milk and growth of white mold on the surface of the resulting cheese curd, 20 the white mold cheese can be produced by adjusting the amount of lactose in the cheese milk to 1.5% or less. The steps other than adjusting the amount of lactose in the cheese milk to 1.5% or less may be carried out in accordance with a common manner for producing a white mold cheese. For example, a lactic 25 starter, rennet, and white mold are added to sterilized cheese 7 milk to produce cheese curd. The resulting cheese curd is poured into a mold and is shaped. After removal of the whey, a salting step is performed, and aging is then proceeded to prepare a white mold cheese. The cheese milk may be partially 5 or entirely reconstituted milk prepared by liquefying one or more dairy materials. The salting step and the addition of white mold may be performed by any of various methods that have been already developed. [0011] 10 Although any lactic starter usually used in production of white mold cheeses can be used in the white mold cheese of the present invention, at least one psychrophilic and/or mesophilic lactic acid bacterium is mainly used. The use of a psychrophilic and/or mesophilic lactic acid bacterium can 15 enhance the flavor of the white mold cheese. Examples of the psychrophilic and/or mesophilic lactic acid bacterium include Lactococcus cremoris, Lactococcus lactis, and Leuconostoc lactis. Alternatively, a commercially available starter (manufactured by Christian Hansen A/S) may be used as a cheese 20 starter. A thermophilic lactic acid bacterium, Streptococcus thermophilus, can be used together with a psychrophilic and/or mesophilic lactic acid bacterium, but white mold cheeses produced by a stabilized process using a thermophilic lactic acid bacterium, Streptococcus thermophilus, as a main starter 25 are not covered by the present invention. 8 [0012] The white mold cheese produced by the method as described above may be sterilized for obtaining conditions suitable for storage or distribution. The sterilization is, not limited to, 5 usually performed after the fermentation process by maintaining the product temperature at the central portion to 80*C or more. The white mold cheese may be cut into about 6 to 12 pieces during or after the fermentation process and may be wrapped with polypropylene film. 10 [0013] The white mold cheese preferably satisfies at least one condition of a water content of 53% to 57% and a rate of ripeness of 20 to 26. [0014] 15 After the product temperature of the white mold cheese is adjusted to 10*C and the white mold cheese is then divided into two halves and left at 25*C for 30 minutes, the weight of running is preferably 5.0% or less of the total weight of the white mold cheese. Since an amount of running of 5.0% or less 20 can sufficiently satisfy the commercial value as a product, the lower value is appropriately adjustable without particularly limitation. [0015] The present invention will now be described in detail with 25 Examples, which are merely embodiments of the present invention 9 and do not limit the present invention. EXAMPLES [Example 1 5 [0016] Cheese milk samples containing lactose in an adjusted amount of 0. 5% (Example product 1) , 1. 0% (Example product 2) , or 1.5% (Example product 3) were sterilized at 72 0 C for 15 sec and were then cooled to 30'C. Each of the cheese milk samples 10 (100 kg) was inoculated with an LD starter (manufactured by Christian Hansen A/S), mesophilic lactic acid bacteria, and was then inoculated with rennet and white mold at the time when the pH became 6.40. After rennet coagulating, the coagulum was cut and was packed in cylindrical molds with bottom such that the 15 weight of the curd in each package would be 115 g on the next morning. The lowest pHs of the curd were 5.36 (Example product 1), 5.25 (Example product 2), and 5.08 (Example product 3). Each curd was turned over three times before the next morning and was removed from the mold, followed by salting to a target 20 salt content of 1.2%. The curd was directly fermented at 12*C to sufficiently grow white mold and was then wrapped with polypropylene film, followed by further fermentation at 12*C. The aging conditions of the cheese curd were appropriately adjusted to provide a 25 water level of 54% and a rate of ripeness of 24. Camembert 10 cheeses of Example products 1 to 3 were thereby produced. The resulting camembert cheeses were sterilized by heating such that the temperature of the central portion was 80'C and were then stored at 10C. 5 [00171 [Comparative Example 1] Cheese milk samples containing lactose in an adjusted amount of 2.0% (Comparative Example product 1), 3.0% (Comparative Example product 2), or 4.7% (Comparative Example 10 product 3) were sterilized at 72C for 15 sec and were then cooled to 30 0 C. Each of the cheese milk samples (100 kg) was inoculated with an LD starter (manufactured by Christian Hansen A/S) and was then inoculated with rennet and white mold at the time when the pH became 6.40. After rennet coagulating, the coagulum was 15 cut and was packed in cylindrical molds with bottom such that the weight of the curd in each package would be 115 g on the next morning. The lowest pHs of the curd were 4.72 (Comparative Example product 1), 4.64 (Comparative Example product 2), and 4. 53 (Comparative Example product 3) . Each curd was turned over 20 three times before the next morning and was removed from the mold, followed by salting to a target salt content of 1.2%. The curd was directly fermented at 12"C to sufficiently grow white mold and was then wrapped with polypropylene film, followed by further fermentation. The time of leaving the 25 cheese curd to stand, the amount of lactic acid bacteria to be 11 inoculated, and the time of the subsequent fermentation were appropriately adjusted to provide a water level of 54% and a rate of ripeness of 24. Camembert cheeses of Comparative Example products 1 to 3 were thereby produced. The resulting 5 camembert cheeses were sterilized by heating such that the temperature of the central portion was 80'C and were then stored at 10'C. [0018] [Comparative Example 2] 10 Cheese milk samples containing lactose in an adjusted amount of 1.0% (Comparative Example product 4) or 3.0% (Comparative Example product 5) were sterilized at 72 0 C for 15 sec and were then cooled to 30'C. Each of the cheese milk samples (100 kg) was inoculated with a thermophilic lactic acid 15 bacterium, Streptococcus thermophilus alone, as a lactic starter and was then inoculated with rennet and white mold at the time when the pH became 6.40. After rennet coagulating, the coagulum was cut and was packed in cylindrical molds with bottom such that the weight of the curd in each package would 20 be 115 g on the next morning. The lowest pHs of the curd were 5.34 (Comparative Example product 4) and 5.17 (Comparative Example product 5). Each curd was turned over three times before the next morning and was removed from the mold, followed by salting to a target salt content of 1.2%. 25 The curd was directly fermented at 12'C to sufficiently 12 grow white mold and was then wrapped with polypropylene film, followed by further fermentation. The time of leaving the cheese curd to stand, the amount of lactic acid bacteria to be inoculated, and the time of the subsequent fermentation were 5 appropriately adjusted to provide a water level of 54% and a rate of ripeness of 24. Camembert cheeses of Comparative Example products 4 and 5 were thereby produced. The resulting camembert cheeses were sterilized by heating such that the temperature of the central portion was 80"C and were then stored 10 at 10*C. [0019] [Test Example 1] The Example products and the Comparative Example products were each subjected to evaluation of the amount of insoluble 15 calcium for 1 g of protein of the inner portion of the cheese, the rate of running, and flavor through sensory evaluation by the following methods. [00201 (Measurement of amount of insoluble calcium for 1 g of protein 20 in the inner portion of cheese) (1) Carving of cheese The upper and lower portions of a white mold cheese were each trimmed by 3 mm with a cheese cutter. Subsequently, the peripheral portion was trimmed by 5 mm with a cylindrical mold 25 to cut out the inner portion of the cheese. 13 (2) Measurement of total amount of calcium The sample prepared in section (1) was uniformly pulverized with a homogenizer; 5 q of the pulverized sample was weighed; 30 mL of a solution of 0.5 M sodium citrate warmed to 5 approximately 45*C was added to the sample; and a suspension of the mixture was prepared by homogenizing with a homogenizer for 5 min at 10000 rpm. The volume of the suspension was adjusted to 50 mL, and 5 mL of the suspension was placed in a 50-mL measuring flask, followed by addition of 30 mL of 10 deionized water and 3 mL of a solution of 10% sulfosalicylic acid. The final volume was adjusted to 50 mL with deionized water. The mixture was sufficiently stirred and was then left to stand for 5 min, followed by filtration through filter paper (Advantec No. 2) . The resulting filtrate was used as a sample 15 for measurement of the total amount of calcium with Calcium E-Test Wako (Wako Pure Chemical Industries, Ltd.). From the measured value, the total amount of calcium in 100 g of the inner portion of the white mold cheese was calculated. (3) Measurement of amount of free calcium 20 The sample prepared in section (1) was uniformly pulverized with a homogenizer; 5 g of the pulverized sample was weighed; 20 mL of deionized water was added to the sample; and a suspension of the mixture was prepared by homogenizing with a homogenizer for 5 min at 10000 rpm. The resulting suspension 25 was filtered through a filter paper for milk, and a part of the 14 filtrate was transferred in a 1.5-mL centrifugal tube and was further centrifuged at 8000 rpm for 15 min. The supernatant was transferred in Nanosep 3k (TGK) and was centrifuged at 10000 rpm for 20 min. The resulting filtrate was used as a sample 5 and was subjected to measurement of the amount of free calcium with Calcium E-Test Wako (Wako Pure Chemical Industries, Ltd.). From the measured value, the amount of free calcium in 100 g of the inner portion of the white mold cheese was calculated. (4) Calculation of amount of insoluble calcium 10 The amount (mg) of insoluble calcium in 100 g of the inner portion of the white mold cheese was calculated by subtracting the amount of free calcium in 100 g of the inner portion of the cheese from the total amount of calcium in 100 g of the inner portion of the cheese calculated as described above. 15 (5) Measurement of amount of protein The total amount of nitrogen in 100 g of the inner portion of the white mold cheese was measured by a Kjeldahl method. The amount of protein (g/100 g) was calculated by multiplying the observed value by 6.38. 20 (6) Calculation of amount of insoluble calcium for 1 g of protein The amount of insoluble calcium (mg/g) for 1 g of protein of the inner portion of the cheese was calculated from the amount of insoluble calcium obtained in section (4) and the amount of protein (g/100 g) calculated in section (5). 25 [0021] 15 (Measurement of rate of running) The rate of running of each sample was measured as follows. The weight of each sample (total weight (A) of the cheese) was first weighed. Subsequently, the sample was preserved in an 5 atmospheric temperature of 10"C to achieve a product temperature of 10'C. The sample was then cut at a plane perpendicular to the principal surface into two halves. Each half was placed on a table such that the cut section is perpendicular to the table and was left to stand in an atmospheric temperature of 10 25*C for 30 min. Subsequently, the running piece flowed from the cut section of each half was cut off; the weight of each running piece (bi, b 2 , ..., and bx) was measured; and the total weight (b1 + b 2 ... + bx) was calculated as the weight (B) of running. The rate of running was calculated from the ratio of the weight 15 of running to the total weight of the cheese by the following expression: Rate (%) of running = [weight (B) of running/total weight (A) of cheese] x 100. [00221 20 (Sensory evaluation of flavor) Five specially trained panelists tasted each sample and evaluated its flavor according to the five-grade system (from 5: excellent to 1: poor) . Each sample was taken out from a refrigerator to room temperature and was evaluated after 15 min. 25 The average value of the evaluations of the five panelists was 16 calculated as a sensory evaluation score. Table 1 shows the results. [0023] [Table 1] 17 c 0 6 oo x x x x x t e o o t or o O Co 0) 0) L.. U 0 : 0 C D CC) (N 0 0 1 6 6 w 4 & 0 0 at: 0 0 E .2 OQ) c> a1 . o 2 cE - a '- -oo o Co S-.- ,0 03 C 0 o o~0 E 0 a) C, oo o o o c o t 0 0 E 0 0 U) 0 3 (n- CA (n J CQi r- C = (U a> a) c a ) ) E - )EC EC =C -4 - 3 -c _ 7 3 3 $ | E 0t ) 0- CL (a)o VE . - m -a w o-a - o - -a - Xt at a ax ato 0 x .0 oI U U) U) U - o o U 3E3E3E3E3E-3E 0 5 o, ___ __ _ _-c _ -__ a .- _ - I o E- -EO-E -E O E O-E o -t C) Et E ) E ) ECo E ) x x x ox o- ox o x O U) LLU) LIO o O O [00241 The results in Table 1 demonstrate that Example products 1 to 3 containing 1.5% or less of lactose in cheese milk and Comparative Example products 4 and 5 produced by a stabilized 5 process contain 7. 0 mg or more of insoluble calcium for 1 g of protein in the inner portion of the cheese. In contrast, Comparative Example products 1 to 3 containing 2.0% or more of lactose in cheese milk contain less than 7.0 mg of insoluble calcium for 1 g of protein in the inner portion of the cheese. 10 In addition, Example products 1 to 3 and Comparative Example products 4 and 5 containing 7. 0 mg or more of insoluble calcium for 1 g of protein in the inner portion of the cheese have a low rate of running of 5.0% or less. The results of the sensory evaluation demonstrate that 15 rich flavor characteristic to mesophilic lactic acid bacteria was felt in Example products 1 to 3 and Comparative Example products 1 to 3 whereas the flavor was weak and gentle in Comparative Example products 4 and 5. These results reveal that a cheese having rich flavor and reduced running of the inner 20 portion of the cheese can be produced, regardless of use of mesophilic lactic acid bacteria, through control of the amount of lactose in cheese milk to 1.5% or less. 19