JP4369833B2 - Natural cheese and method for producing the same - Google Patents

Description

  The present invention relates to a sterilized, high-fat white mold cheese and a method for producing the same. More specifically, when the cheese molded after fermentation is subjected to sterilization such as retort sterilization, it has a smooth and non-textured tissue, and a white mold type cheese having a fat content of 62% or more in solids, And its manufacturing method.

  Camembert cheese is a type of white mold cheese. Camembert cheese (hereinafter referred to as Camembert) usually has a fat content of solid content (hereinafter referred to as FDM) of around 50%. Overseas Camembert is a raw type that is not mainly sterilized, while domestic Camembert is a type that is mainly sterilized. The sterilization treatment here includes retort sterilization treatment. Some domestic Camembert has a FDM of about 60%, and it has the characteristics that it melts well in the mouth and has a strong fat compared to a normal FDM of about 50%. The type with 60% FDM is sterilized.

  On the other hand, overseas Camembert has a higher fat type with an FDM of 62-75%. The type with 62 to 75% FDM has a further improved palatability in terms of melting in the mouth and richness of fat than the type with 60% FDM. However, this type of Camembert with an FDM of 62-75% is limited to raw types that have not been sterilized. The purpose of sterilizing natural cheese is to maintain good flavor and quality over a long period of time, and also to reduce the possibility of bacterial secondary contamination and improve shelf life and safety . However, when this type of FDM is 62 to 75%, for example, when retort sterilization is performed, fat demulsification occurs and fat globules are united. In a Camembert with a normal FDM of about 50%, the fat globule diameter is about 20 μm, but in the type with this FDM of 62-75%, fat globule coalescence occurs due to retort sterilization treatment, and the fat globule diameter exceeds 30 μm. Increase. Due to the coalescence of these fat globules, it becomes a rough texture, resulting in a cheese with a poor texture.

  The excellent palatability, such as good meltability and fat richness, which is characteristic of high fat content type Camembert, is popular with consumers. However, in consideration of the current domestic distribution and sales methods, it is considered essential to improve the storage stability and safety by sterilization treatment. If high fat content type Camembert can be sterilized while preventing increase in fat globule diameter, which is considered to be the main cause of rough tissue, further market growth is expected.

  As prior arts for improving physical properties while performing retort sterilization treatment on natural cheese, there are JP-A-2004-000118 (Patent Document 1) and JP-A-2004-105048 (Patent Document 2). . In these documents, raw milk is processed by microfiltration membrane, and β-lactoglobulin or whey is removed before fermentation to produce soft natural cheese that does not cause water separation even during retort sterilization. How to do is described. That is, it is described that the tissue and texture of cheese are improved by adjusting the concentration of whey protein. However, there is no description on improvement of physical properties by fat globule diameter or fat homogenization treatment.

  JP-A-11-276067 (Patent Document 3) and Patent 3155242 (Patent Document 4) are known as prior arts in which fat globule diameter is adjusted for yogurt to improve physical properties. In these documents, low-fat yogurt that does not cause water separation during storage without using a stabilizer is obtained by homogenizing raw milk with a low fat concentration and adjusting the fat globule diameter before fermentation. A method of manufacturing is described. However, it is intended for low-fat yogurt and does not describe fermented milk products with high fat content, including cheese.

JP 2004-000118 A JP 2004-105048 A Japanese Patent Laid-Open No. 11-276067 Japanese Patent No. 3155242

  The present invention has been made in view of the above-mentioned problems of the prior art, and even when the cheese molded after fermentation is subjected to sterilization treatment such as retort sterilization treatment, the demulsification of fat is suppressed and smooth. An object of the present invention is to provide a white mold-based cheese having a structure free from roughness and having a fat content (FDM) in a solid content of 62% or more and a method for producing the same.

  The present invention provides a white mold having an FDM of 62% or more, wherein the center portion of the molded cheese has an appropriate viscosity and shape retention even when the cheese molded after fermentation is sterilized such as retort sterilization. Another object is to provide a cheese and a method for producing the same.

  The present invention maintains a good flavor and quality over a long period of time, further reduces the possibility of bacterial secondary contamination, and improves shelf life and safety. White mold cheese with an FDM of 62% or more Another object is to provide a manufacturing method thereof.

  The present invention is a fermented dairy product having a smooth structure by fermenting raw milk prepared from the cream and skim milk after adjusting the fat globule diameter of the cream to 2.5 μm or less by homogenization treatment and its Another object is to provide a manufacturing method.

In view of the above problems, the present inventors have conducted extensive research and as a result, separated the cream from raw milk, and after adjusting the fat globule diameter of the cream by homogenization with only the separated cream , the cream and the degreased By fermenting raw milk prepared from milk, etc., even when sterilized by retort sterilization, for example, it has a smooth tissue and moderate viscosity. For example, the fat content (FDM) in solids is 62% As a result, the inventors have found that fermented milk products such as white mold cheese having a fat globule diameter of 25 μm or less can be obtained, and have completed the present invention.

  It is a common method that is usually performed to perform homogenization after mixing raw milk (raw milk) or cream and skim milk. After separating raw milk into cream and skim milk, a homogenization treatment is performed only with the cream, and this cream and skim milk are not mixed again. The reason for this is that in the latter case, the number of processes is increased and the process becomes complicated, and since it is not general technical common sense, the effects and actions have not been sufficiently examined.

That is, the present invention
[1] in fat content in the solid component (FDM) 62% or more, the molded cheese after fermentation and disinfecting treatment, mildew-based cheese, wherein the fat globules diameter is 25μm or less,
[2] The white mold cheese according to [1] above, wherein the white mold cheese is camembert cheese,
[3] The white mold cheese according to any one of the above [1] or [2], wherein the sterilization treatment is a retort sterilization treatment,
[4] The white mold cheese according to any one of [1] to [3] above , wherein the shelf life is 30 to 180 days ,
[5] The white mold cheese according to any one of [1] to [4] above, wherein the weight of the cheese molded after fermentation is 200 g or less ,
[6] The above-mentioned [1] to [5] , wherein the raw milk prepared from the cream and skim milk is used after adjusting the fat globule diameter of the cream to 2.5 μm or less by homogenization treatment White mold cheese according to any one of the above,
[7] After separating the cream from raw milk and homogenizing with only the separated cream, fermented raw milk prepared by mixing skim milk etc. into the cream after the homogenization and shaping after fermentation A process for producing mildew-type cheese , wherein the fat content ( FDM ) in the solid content is 62% or more and the fat globule diameter is 25 μm or less, wherein the cheese is sterilized ;
[8] The method for producing white mold cheese according to [7] above, wherein the white mold cheese is camembert cheese ,
[9] The method for producing white mold cheese according to any one of [8] or [9] above, wherein the sterilization treatment is a retort sterilization treatment ,
[10] The method for producing white mold cheese according to any one of the above [7] to [9] , wherein the shelf life is 30 to 180 days ,
[11] The method for producing white mold cheese according to any one of the above [7] to [10], wherein the weight of the cheese molded after fermentation is 200 g or less ,
[12] After adjusting the fat globules diameter of the cream to 2.5μm or less by homogenization treatment, characterized in that you use the raw material milk prepared from such the cream and skim milk, the [7] - [11] A method for producing a white mold cheese according to any one of
[13] Separate the cream from the raw milk, homogenize with only the separated cream, adjust the fat sphere diameter of the cream to 2.5μm or less, and then mix skim milk etc. into the cream after the homogenization It was obtained by fermenting a raw material milk prepared, consisting of a smooth tissue Yusuke fermented milk products, characterized in Rukoto preparation <br/>.

  In this specification, “natural cheese” refers to (1) milk, buttermilk (a part other than fat grains produced when producing butter, the same shall apply hereinafter) or cream in “Ministerial Ordinance of Milk”. Whey is removed from the curd made by adding enzymes to milk, buttermilk or cream and solidified, or aged from these, (2) Made with milk, buttermilk or cream as raw material, using manufacturing technology including coagulation, defined as having the same chemical, physical and sensory characteristics as those fried in the same item And follow this definition.

  In the present specification, the “fat content” is a value measured by the Rose Gottlieb method. Details are as follows. (1) A sample 1 g is precisely weighed into a 100 ml beaker. (2) Add 9 ml of water and 1 ml of ammonia water, and disperse the sample with a thin glass rod. (3) Add 11 ml of concentrated hydrochloric acid and add 2-3 ether-washed zeolites. (4) Cover the beaker with a watch glass and boil gently until the liquid turns dark brown. (5) After cooling, the contents are transferred to a majorion tube, and the beaker is rinsed with 5 to 10 ml of ethanol, then washed with 25 ml of diethyl ether and transferred to the majorion tube. (6) Plug and mix gently and vent. (7) Cap and level the Majorian tube and shake vigorously for 30 seconds. (8) Degas, add 25 ml of petroleum ether, plug again, level the Majorian tube and shake vigorously for 30 seconds. (9) Loosen the stopper and stand for 45 minutes or more. (10) Transfer the supernatant ether layer to a 100 ml Erlenmeyer flask with a stopper of known weight. (11) Add again 15 ml of diethyl ether and 15 ml of petroleum ether to the Magonia tube in this order, shake vigorously for 30 seconds, let stand for more than 45 minutes, and transfer the ether layer to an Erlenmeyer flask. (12) The solvent in the Erlenmeyer flask is distilled off using a water bath at 60 ° C. (13) Dry in an air oven at a temperature of 102 ° C. for 2 hours, and allow to cool in a desiccator for 30 minutes. (14) Subtract the weight of the Erlenmeyer flask from the weight of the Erlenmeyer flask after standing to cool to obtain the fat weight. (15) Divide the fat weight by the sample weight used for measurement and multiply by 100 to obtain the fat content (%).

  In this specification, “fat globule diameter” such as cream and raw milk is a value measured by a particle size distribution analyzer SALD-2000 (manufactured by Shimadzu Corporation). The average value is calculated by volume average. The sample was suspended in a 0.01% aqueous solution of SDS, and measured at a standard refractive index of 1.50 to 0.20i after 30 seconds.

  In the present specification, the “fat sphere diameter” of cheese is an average value measured by observation with a scanning electron microscope. In the case of a fixed form, it means the maximum distance. The average value is calculated by number average.

  In this specification, “demulsification” means that a substance having an emulsifying action such as protein is separated from the surface of fat globules and the emulsified state of fat becomes unstable. The fat globules in this state tend to unite with each other and the fat globule diameter tends to increase.

  In the present specification, “union” means that several fat globules whose emulsification has become unstable are combined to form one lump. The shape of the lump is circular, elliptical, or lump-shaped indeterminate, and does not include shapes that are chained.

  In the present specification, the “granular tissue” means a state in which the presence of particles is felt on the tongue and the surface of the product does not feel flat.

  As used herein, “smooth tissue” means a state in which the surface of the product feels flat without feeling the presence of particles on the tongue.

  In this specification, “homogenization treatment” includes membrane emulsification processing using a mesh filter, microfilter, etc., in addition to refinement processing using a homogenizer (homogenizer), an emulsifier (homomixer), an in-line mixer, and the like. And

  In the present specification, “fermented milk product” means cheese, yogurt, fermented milk and the like.

  The inventors of the present invention prototyped Camembert cheese having a fat content (FDM) of 62% or more by a conventional method and heat-sterilized it such as retort sterilization, resulting in a rough structure. It was. The conventional method is a method for producing cheese by using raw milk whose fat content is adjusted by adding cream to raw milk (raw milk). When this prototype Camembert cheese was examined with a scanning electron microscope, fat globules were united and increased. It was found that the cause of roughness was due to coalescence of fats demulsified by retort sterilization.

  In order to suppress the demulsification of fat, an attempt was made to produce cheese using raw milk whose fat globule diameter was reduced by homogenization. It is a common method that is usually performed to perform homogenization after mixing raw milk or cream and skim milk. Thus, demulsification is suppressed after retort sterilization, but casein micelles that are proteins are also affected by homogenization. In this case, phenomena such as softening of the card, increase in the outflow (transfer amount) of solid content to the whey, and increase in the moisture of the card were observed.

  Therefore, a method was attempted in which the fat globule diameter was reduced by homogenizing only the fat portion of the raw milk and the protein portion containing a large amount of casein micelles was not homogenized. After separating raw milk into cream and skim milk, a homogenization treatment is performed only with the cream, and this cream and skim milk are not mixed again. An attempt was made to produce cheese by using raw milk prepared by mixing and preparing these fat and protein parts. In this case, phenomena such as softening of the card, increase in the amount of solid content flowing into the whey (transfer amount), and increase in the moisture of the card were not observed. In other words, the raw milk is separated into cream and skim milk by centrifugation, etc., and after homogenizing only the cream, the raw milk mixed and prepared with skim milk is used and fermented, so that retort sterilization treatment etc. Even after the heat sterilization treatment, it was possible to produce white mold cheese having a smooth and non-textured structure.

  According to the present invention, when the cheese molded after fermentation is subjected to a sterilization treatment such as a retort sterilization treatment, fat demulsification is suppressed, and the fat content in the solid content has a smooth and rough structure. A mildew-type cheese having (FDM) of 62% or more and a method for producing the same can be provided.

  According to the present invention, when the cheese molded after fermentation is sterilized, such as retort sterilization, the central portion of the molded cheese has an appropriate viscosity and shape retention, and FDM is 62% or more. White mold type cheese and its manufacturing method can be provided.

  According to the present invention, the cheese molded after fermentation is subjected to a sterilization process such as a retort sterilization process, thereby maintaining a good flavor and quality for a long period of time, and further a possibility of bacterial secondary contamination. It is possible to provide a mildew-type cheese having an FDM content of 62% or more and a method for producing the same, which has been reduced and has improved storage stability and safety.

  According to the present invention, after adjusting the fat globule diameter of the cream to 2.5 μm or less by homogenization treatment, fermented raw milk prepared from the cream and skim milk, etc., and cheese molded after fermentation, for example, retort sterilization treatment By performing sterilization treatment such as the above, it is possible to provide white mold cheese having an appropriate viscosity and shape retention and FDM of 62% or more, and a method for producing the same.

  According to the present invention, a fermented milk product having a smooth tissue is obtained by fermenting raw milk prepared from the cream and skim milk after adjusting the fat globule diameter of the cream to 2.5 μm or less by homogenization treatment. And a method for manufacturing the same.

  The white mold type cheese of the present invention has a fat content (FDM) in a solid content of 62% or more, and is characterized by sterilizing cheese molded after fermentation. After adjusting the ball diameter, fermenting the raw milk prepared from the cream and skim milk, etc., the demulsification of fat is suppressed, and the central part of the molded cheese with a smooth and non-textured tissue is moderate Obtain white mold cheese that has good viscosity and shape retention, maintains good flavor and quality over a long period of time, reduces the possibility of bacterial secondary contamination, and improves shelf life and safety be able to.

  Sterilized white mold cheese with an FDM of 62% or more of the present invention is not particularly limited to FDM, but considering actual production conditions and product flavor, FDM is 62-80%, preferably 62-75. %.

  The sterilized white mold cheese having an FDM content of 62% or more according to the present invention is not particularly limited, and examples thereof include circular, elliptical camembert and brie. Camembert has a good mouth melt and a rich fat flavor compared to ordinary FDM of about 50%. In addition to the white mold cheese in the present invention, quadrilateral padafei, brick bash, horseshoe-shaped baccarat, double cream type suprem, caprice de dew, triple cream type santandre, white castello, surface part An example is a cambozola with white mold and blue mold at the center. Furthermore, examples include a type in which spices such as pepper and herbs are mixed with white mold cheese, or a type in which spices are applied to the surface of cheese.

  The FDM of the present invention is 62% or more sterilized white mold cheese is characterized by having a moderate viscosity and shape retention in the central part of the molded cheese, for that, setting conditions suitable for sterilization It is desirable to do. Examples of the sterilization treatment include heat sterilization treatment such as retort sterilization treatment. The condition of the retort sterilization treatment is such that the central portion of the molded cheese is held at 80 ° C. or higher for 10 minutes or longer, preferably 85 ° C. or higher for 10 minutes or longer.

  Sterilized white mold cheese with an FDM content of 62% or more of the present invention is characterized by a reduced fat demulsification and a smooth and non-textured tissue. Desirably, the fat sphere diameter of cheese is 25 μm or less, preferably 23 μm or less, more preferably 20 μm or less. When Camembert cheese was produced using raw milk having a fat particle size of 2.5 μm or less and subjected to retort sterilization, the fat particle size of the cheese was 20 μm or less.

  After separating raw milk into cream and skim milk, a homogenization treatment is performed only with the cream, and this cream and skim milk are not mixed again. It is desirable to separate the raw milk by centrifugation or the like and homogenize only the cream (the fat portion of the raw milk). It is a common method that is usually performed to perform homogenization after mixing raw milk or cream and skim milk. When the raw milk is homogenized, the casein micelles are affected by the homogenization process, the water retention is increased, and the coagulation reaction is suppressed when rennet is added. The card becomes brittle, and the suitability for cutting, stirring, molding, and draining decreases.

  In the case of homogenizing the cream, if the cream having a fat content of 35% or more is homogenized to make the fat sphere diameter 2.5 μm or less, the fats are united and coagulated. On the other hand, when the cream having a fat content of 15% or less is homogenized to reduce the fat sphere diameter to 2.5 μm or less, the amount of liquid to be processed by the homogenizer increases, resulting in poor efficiency. Furthermore, when the fat content is low, the casein content affected by the homogenization treatment increases, so that the curd becomes brittle, and the suitability for cutting, stirring, molding, and draining decreases. Therefore, the fat content of the cream to be homogenized is 15 to 35%, preferably 15 to 30%, more preferably 20 to 30%.

  For example, when producing Camembert cheese, it is desirable to adjust the fat content of raw material milk to 5.8 to 10.0% using homogenized cream and non-homogenized skim milk or partially skim milk. The relationship between the raw milk and the fat content (FDM) of cheese is shown in FIG. At this time, assuming that the fat content of the raw milk is X [%] and the cheese is Y [%], the relationship between the two can be approximated by the equation Y = 4.44 × X + 35.9. By containing a lot of proteins that have not been homogenized, when adding rennet in the cheese manufacturing process, the coagulation reaction is likely to proceed, and the curd becomes reasonably hard. It is desirable that at least 75% of casein is not affected by the homogenization treatment. At this time, the fat content of the partially skimmed milk is 0.7% or less, preferably 0.5% or less. By making the card moderately hard, the suitability for manufacturing by cutting, stirring, molding and draining is enhanced.

  When the fat content of the raw milk is 5.8 to 10.0%, it is 1.65 to 2.85 times compared to the normal fat content of 3.5%. When the fat content is high, the percentage of fat contained in the curd solidified by the protein network increases. At this time, the curd becomes brittle (the card tension becomes low). Therefore, it is desirable to moderately harden the curd by adjusting the amount of calcium chloride generally used in the cheese manufacturing process. The proportion of calcium chloride added is preferably 0.01 to 0.05%. Even when the addition ratio of calcium chloride is 0.05% or more, there is no significant difference in curd tension, and the taste of Camembert cheese is impaired due to calcium chloride.

  Sterilized white mold cheese with FDM of 62% or more of the present invention maintains good flavor and quality over a long period of time, and further reduces the possibility of bacterial secondary contamination, preservability and safety The shelf life at that time is 30 to 180 days, preferably 40 to 180 days, more preferably 50 to 180 days, still more preferably 60 to 180 days.

  The size of the sterilized white mold cheese having an FDM of 62% or more of the present invention is not particularly limited, but it is desirable to consider temperature distribution and heat transfer in the sterilization process. The weight of the cheese molded after fermentation at that time is 200 g or less, preferably 175 g or less, more preferably 150 g or less.

  Sterilized white mold cheese with FDM of 62% or more of the present invention is prepared by fermenting raw milk prepared from the cream and skim milk after adjusting the fat sphere diameter of the cream to 2.5 μm or less by homogenization. The cheese molded after fermentation can be produced by, for example, sterilization such as retort sterilization. For example, when Camembert cheese has a fat content (FDM) of 60% or less in solid content, even if the cheese formed after fermentation is sterilized without homogenizing the cream, the rough texture is difficult to feel. . In fermented dairy products having a low fat content, the effect of the present invention is considered to be small. When the homogenization process of cream only is actually incorporated into the manufacturing process, it is expected that the number of processes will increase, so that the manufacturing operation and operation will become complicated and the manufacturing cost will increase. However, by applying the present invention, it is possible to stably obtain a fermented milk product having a smooth structure even if some fluctuations occur in production conditions such as fermentation and sterilization treatment.

  The present invention is characterized by having a smooth structure obtained by fermenting raw milk prepared from the cream and skim milk after adjusting the fat sphere diameter of the cream to 2.5 μm or less by homogenization treatment. It can be applied to a method for producing fermented dairy products. Examples of fermented milk products include cheese, yogurt, fermented milk and the like. After separating raw milk into cream and skim milk, a homogenization treatment is performed only with the cream, and this cream and skim milk are not mixed again.

  Hereinafter, although an example is given and explained about the present invention, the present invention is not limited by this.

[Example 1] (Camembert cheese processed by retort sterilization with a fat content (FDM) of 62% using a homogenized cream with a fat content of 20%)
The cream having a fat content of 20% was homogenized at 7 MPa (first stage: 5 PMa, second stage: 2 MPa). This homogenized cream was mixed with skim milk having a fat content of 0.1% to prepare raw milk having a fat content of 5.7%. To this raw milk, calcium chloride was added at a ratio of 0.025%, and Camembert cheese was produced by a conventional method. The normal method here refers to operations such as coagulation reaction by adding rennet, cutting and stirring of the card, molding, draining and the like. This cheese was subjected to a retort sterilization treatment at a center temperature of 80 ° C. and a holding time of 10 minutes to obtain a product.

[Example 2] (Camembert cheese processed by retort sterilization with a fat content (FDM) of 68% using a homogenized cream having a fat content of 20%)
The cream having a fat content of 20% was homogenized at 7 MPa (first stage: 5 PMa, second stage: 2 MPa). This homogenized cream was mixed with skim milk having a fat content of 0.1% to prepare a raw material milk having a fat content of 7.5%. To this raw milk, calcium chloride was added at a ratio of 0.025%, and Camembert cheese was produced by a conventional method. This cheese was subjected to a retort sterilization treatment at a center temperature of 80 ° C. and a holding time of 10 minutes to obtain a product.

[Example 3] (Camembert cheese treated with retort paste having a fat content (FDM) of 72% using a homogenized cream with a fat content of 30%)
A cream having a fat content of 30% was homogenized at 6 MPa (first stage: 4 PMa, second stage: 2 MPa). This homogenized cream was mixed with skim milk having a fat content of 0.1% to prepare a raw milk having a fat content of 8.1%. To this raw milk, calcium chloride was added at a ratio of 0.025%, and Camembert cheese was produced by a conventional method. This cheese was subjected to a retort sterilization treatment at a center temperature of 80 ° C. and a holding time of 10 minutes to obtain a product.

[Comparative Example 1] (Camembert cheese processed by retort sterilization with 50% fat content (FDM) in the solid content using raw milk that has not been homogenized)
Camembert cheese was produced from raw milk (raw milk having a fat content of 3.5%) by a conventional method. This cheese was subjected to a retort sterilization treatment at a center temperature of 80 ° C. and a holding time of 10 minutes to obtain a product.

[Comparative Example 2] (Camembert cheese processed by retort sterilization with a fat content (FDM) of 62% using solid raw milk not homogenized)
Raw cream was added to raw milk to prepare raw milk having a fat content of 6.0%. To this raw milk, calcium chloride was added at a ratio of 0.025%, and Camembert cheese was produced by a conventional method. This cheese was subjected to a retort sterilization treatment at a center temperature of 80 ° C. and a holding time of 10 minutes to obtain a product.

  The fat globule diameter of Camembert cheese shown in Examples 1 to 3 and Comparative Examples 1 and 2 was observed with a scanning electron microscope. The results are shown in Table 1.

  In Examples 1 to 3 and Comparative Example 1, the fat globule diameter after retort sterilization was 20 μm or less, whereas the fat globule diameter in Comparative Example 2 was 40 μm. The fat globule diameter measured by observation with a scanning electron microscope in Comparative Example 2 had a large particle size distribution, and was 30-100 μm when expressed in the range of representative values.

  A sensory quality evaluation test was performed on each of the products of Examples 1 to 3 and Comparative Examples 1 and 2. The test results are shown in Table 2.

  4 grades by 8 expert panels: A (best) to D (worst). The overall evaluation is the average value of each item. A: 4 points, B: 3 points, C: 2 points, D: 1 point, rounded down. As shown in this result, the cheeses of Examples 1 to 3 made by the method of the present invention have a smooth, non-textured texture, a rich, savory product, and a comprehensive evaluation. It became expensive. On the other hand, the cheese of Comparative Example 1 made by a normal method has a low feeling of richness, and the overall evaluation is somewhat low. The cheese of Comparative Example 2 has a low evaluation in several items, the overall balance is poor, and as a result, the overall evaluation is low.

  Even if retort sterilization treatment is performed, aggregation of fat particle diameter due to demulsification can be suppressed, so that it is possible to provide a high-fat Camembert that is rich and melts in the mouth and has good storage stability.

FIG. 1 is a graph showing the relationship between raw milk and cheese fat content (FDM).

Claims (13)

In fat content in the solid component (FDM) 62% or more, the molded cheese after fermentation and disinfecting treatment, mildew-based cheese, wherein the fat globules diameter is 25μm or less.   The white mold cheese according to claim 1, wherein the white mold cheese is camembert cheese.   The mildew-type cheese according to any one of claims 1 or 2, wherein the sterilization treatment is a retort sterilization treatment. The white mold type cheese according to any one of claims 1 to 3 , wherein the expiration date is 30 to 180 days. The white mold cheese according to any one of claims 1 to 4 , wherein the weight of the cheese molded after fermentation is 200 g or less. The raw material milk prepared from the cream and skim milk is used after adjusting the fat globule diameter of the cream to 2.5 μm or less by homogenization treatment, according to any one of claims 1 to 5. White mold cheese. After separating the cream from raw milk and homogenizing with only the separated cream, fermented raw milk prepared by mixing skim milk etc. with the homogenized cream and killing the cheese molded after fermentation and bacteria treated, with fat content in the solid component (FDM) 62% or more, the preparation of mildew system cheese, wherein the fat globules diameter is 25μm or less. The method for producing white mold cheese according to claim 7 , wherein the white mold cheese is camembert cheese. The method for producing a mildew-based cheese according to any one of claims 7 and 8 , wherein the sterilization treatment is a retort sterilization treatment. The method for producing white mold cheese according to any one of claims 7 to 9 , wherein the expiration date is 30 to 180 days. The method for producing a mildew-type cheese according to any one of claims 7 to 10 , wherein the weight of the cheese molded after fermentation is 200 g or less. And wherein the benzalkonium adjust the fat globules diameter of the cream to 2.5μm or less by homogenization, preparation of mildew system cheese according to any one of claims 7 to 11 The cream is separated from the raw milk, homogenized with only the separated cream , adjusted to a fat globule diameter of 2.5 μm or less, and mixed with skim milk etc. after the homogenized cream. A method for producing a fermented milk product characterized by having a smooth structure obtained by fermenting raw material milk.

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