JP4264371B2 - ナチュラルチーズの製造方法 - Google Patents
ナチュラルチーズの製造方法 Download PDFInfo
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- JP4264371B2 JP4264371B2 JP2004078574A JP2004078574A JP4264371B2 JP 4264371 B2 JP4264371 B2 JP 4264371B2 JP 2004078574 A JP2004078574 A JP 2004078574A JP 2004078574 A JP2004078574 A JP 2004078574A JP 4264371 B2 JP4264371 B2 JP 4264371B2
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- Prior art keywords
- fermentation
- dissolved oxygen
- mix
- natural cheese
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013351 cheese Nutrition 0.000 title claims description 53
- 238000004519 manufacturing process Methods 0.000 title claims description 34
- 238000000855 fermentation Methods 0.000 claims description 49
- 230000004151 fermentation Effects 0.000 claims description 49
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 48
- 239000001301 oxygen Substances 0.000 claims description 48
- 229910052760 oxygen Inorganic materials 0.000 claims description 48
- 239000011261 inert gas Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 52
- 239000000203 mixture Substances 0.000 description 48
- 241000894006 Bacteria Species 0.000 description 27
- 239000007858 starting material Substances 0.000 description 27
- 239000004310 lactic acid Substances 0.000 description 26
- 235000014655 lactic acid Nutrition 0.000 description 26
- 238000000034 method Methods 0.000 description 18
- 239000002994 raw material Substances 0.000 description 14
- 235000013336 milk Nutrition 0.000 description 11
- 239000008267 milk Substances 0.000 description 11
- 210000004080 milk Anatomy 0.000 description 11
- 238000007792 addition Methods 0.000 description 7
- 239000006071 cream Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 108010058314 rennet Proteins 0.000 description 6
- 239000007789 gas Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 229940108461 rennet Drugs 0.000 description 4
- 238000004904 shortening Methods 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- 241000194035 Lactococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 229910001873 dinitrogen Inorganic materials 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 238000009960 carding Methods 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000006392 deoxygenation reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
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- Dairy Products (AREA)
Description
(2)溶存酸素濃度を7ppm未満とすること、を特徴とする上記(1)に記載のナチュラルチーズの製造方法。
(3)液中の溶存酸素を不活性ガスと置換することによって低減せしめること、を特徴とする上記(1)又は上記(2)記載のナチュラルチーズの製造方法。
(4)液中の溶存酸素を低減後、溶存酸素濃度を低減させた状態を保つことを特微とする、上記(1)〜上記(3)のいずれかに記載のナチュラルチーズの製造方法。
(5)溶存酸素を低減することにより発酵時間を短縮すること、を特徴とする上記(1)〜上記(4)のいずれかに記載のナチュラルチーズの製造方法。
(6)上記(1)〜上記(5)のいずれかの方法によって製造してなるナチュラルチーズ。
牛乳1.8kgを、72℃15秒間の加熱殺菌をした後、35℃前後まで冷却した。このミックスにパイプを通して窒素ガスを混合分散させ、溶存酸素を5ppm以下となるように調整した。
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発酵終了時間
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ガス置換なし 4.8時間
(対 照)
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ガス置換あり 4 時間
(本発明)
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牛乳1.8kg、クリーム0.4kgを混合したミックスを調製し、72℃15秒間の加熱殺菌をした後、35℃前後まで冷却した。このミックスにパイプを通して窒素ガスを混合分散させ、溶存酸素を5ppm以下となるように調整した。
――――――――――――――――
発酵終了時間
――――――――――――――――
ガス置換なし 4.5時間
(対 照)
――――――――――――――――
ガス置換あり 4 時間
(本発明)
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Claims (4)
- ナチュラルチーズの製造工程において、静置発酵時の液中の溶存酸素濃度をカード生成が始まるまでに7ppm未満に低減せしめ、発酵時間を短縮すること、を特徴とするナチュラルチーズの製造方法。
- 静置発酵時の液中の溶存酸素を不活性ガスと置換することによって低減せしめること、を特徴とする請求項1に記載のナチュラルチーズの製造方法。
- 静置発酵時の液中の溶存酸素濃度を低減後、溶存酸素濃度を低減させた状態を保つことを特徴とする、請求項1又は2に記載のナチュラルチーズの製造方法。
- 静置発酵時の液中の溶存酸素濃度をカード生成が始まるまでに7ppm未満に低減することにより発酵時間を短縮すること、を特徴とする請求項1〜3のいずれか1項に記載のナチュラルチーズの製造方法。
Priority Applications (1)
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JP2004078574A JP4264371B2 (ja) | 2004-03-18 | 2004-03-18 | ナチュラルチーズの製造方法 |
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JP2004078574A JP4264371B2 (ja) | 2004-03-18 | 2004-03-18 | ナチュラルチーズの製造方法 |
Publications (2)
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JP2005261303A JP2005261303A (ja) | 2005-09-29 |
JP4264371B2 true JP4264371B2 (ja) | 2009-05-13 |
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JP2004078574A Expired - Lifetime JP4264371B2 (ja) | 2004-03-18 | 2004-03-18 | ナチュラルチーズの製造方法 |
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Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5005897B2 (ja) * | 2005-08-30 | 2012-08-22 | 株式会社明治 | 発酵乳の製造方法及び発酵乳 |
JP5356020B2 (ja) * | 2006-04-13 | 2013-12-04 | 株式会社明治 | 風味の良い高snfおよび/または低乳脂肪の発酵乳およびその製造方法 |
JP5046279B2 (ja) * | 2007-05-24 | 2012-10-10 | 株式会社明治 | 非熟成タイプチーズの製造方法 |
JP5142966B2 (ja) * | 2008-12-09 | 2013-02-13 | フジッコ株式会社 | 乳発酵物の製造方法 |
JP6043541B2 (ja) * | 2011-08-18 | 2016-12-14 | 株式会社Ihi | 乳製品製造装置および乳製品製造方法 |
CN116058415A (zh) * | 2022-12-23 | 2023-05-05 | 光明乳业股份有限公司 | 一种新鲜奶酪及其制备方法 |
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2004
- 2004-03-18 JP JP2004078574A patent/JP4264371B2/ja not_active Expired - Lifetime
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