JPH0235037A - チーズカード及びチーズの製造方法 - Google Patents
チーズカード及びチーズの製造方法Info
- Publication number
- JPH0235037A JPH0235037A JP1082854A JP8285489A JPH0235037A JP H0235037 A JPH0235037 A JP H0235037A JP 1082854 A JP1082854 A JP 1082854A JP 8285489 A JP8285489 A JP 8285489A JP H0235037 A JPH0235037 A JP H0235037A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- cheese
- curd
- lactic acid
- concentrated milk
- Prior art date
- 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.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 56
- 235000013336 milk Nutrition 0.000 claims abstract description 55
- 239000008267 milk Substances 0.000 claims abstract description 55
- 210000004080 milk Anatomy 0.000 claims abstract description 55
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 28
- 239000004310 lactic acid Substances 0.000 claims abstract description 28
- 241000894006 Bacteria Species 0.000 claims abstract description 26
- 239000007858 starting material Substances 0.000 claims abstract description 24
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000012466 permeate Substances 0.000 claims abstract description 9
- 230000001112 coagulating effect Effects 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 23
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 abstract description 7
- 238000001816 cooling Methods 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 229940108461 rennet Drugs 0.000 description 12
- 108010058314 rennet Proteins 0.000 description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 239000002253 acid Substances 0.000 description 7
- 238000005345 coagulation Methods 0.000 description 7
- 230000015271 coagulation Effects 0.000 description 7
- 206010053567 Coagulopathies Diseases 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 238000006911 enzymatic reaction Methods 0.000 description 5
- 235000020186 condensed milk Nutrition 0.000 description 4
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 238000011026 diafiltration Methods 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 235000010333 potassium nitrate Nutrition 0.000 description 2
- 239000004323 potassium nitrate Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 241000288673 Chiroptera Species 0.000 description 1
- 241000252095 Congridae Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000021246 κ-casein Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1082854A JPH0235037A (ja) | 1988-04-13 | 1989-03-31 | チーズカード及びチーズの製造方法 |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9111888 | 1988-04-13 | ||
| JP63-91118 | 1988-04-13 | ||
| JP1082854A JPH0235037A (ja) | 1988-04-13 | 1989-03-31 | チーズカード及びチーズの製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0235037A true JPH0235037A (ja) | 1990-02-05 |
| JPH0360466B2 JPH0360466B2 (enrdf_load_stackoverflow) | 1991-09-13 |
Family
ID=26423879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1082854A Granted JPH0235037A (ja) | 1988-04-13 | 1989-03-31 | チーズカード及びチーズの製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0235037A (enrdf_load_stackoverflow) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006528487A (ja) * | 2003-07-24 | 2006-12-21 | フォンテラ コ−オペレイティブ グループ リミティド | 濃縮乳タンパク質成分及びそれからプロセスチーズを調製するための方法 |
| WO2008007769A1 (fr) | 2006-07-14 | 2008-01-17 | Snow Brand Milk Products Co., Ltd. | Fromage frais et son procédé de production |
| US7695745B2 (en) | 2002-02-19 | 2010-04-13 | Fonterra Co-Operative Group Limited | Dairy product and process |
| WO2012046716A1 (ja) * | 2010-10-06 | 2012-04-12 | 森永乳業株式会社 | チーズの連続式製造方法 |
-
1989
- 1989-03-31 JP JP1082854A patent/JPH0235037A/ja active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7695745B2 (en) | 2002-02-19 | 2010-04-13 | Fonterra Co-Operative Group Limited | Dairy product and process |
| JP2006528487A (ja) * | 2003-07-24 | 2006-12-21 | フォンテラ コ−オペレイティブ グループ リミティド | 濃縮乳タンパク質成分及びそれからプロセスチーズを調製するための方法 |
| WO2008007769A1 (fr) | 2006-07-14 | 2008-01-17 | Snow Brand Milk Products Co., Ltd. | Fromage frais et son procédé de production |
| WO2012046716A1 (ja) * | 2010-10-06 | 2012-04-12 | 森永乳業株式会社 | チーズの連続式製造方法 |
| JP2012075432A (ja) * | 2010-10-06 | 2012-04-19 | Morinaga Milk Ind Co Ltd | チーズの連続式製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0360466B2 (enrdf_load_stackoverflow) | 1991-09-13 |
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