JPH0360466B2 - - Google Patents
Info
- Publication number
- JPH0360466B2 JPH0360466B2 JP8285489A JP8285489A JPH0360466B2 JP H0360466 B2 JPH0360466 B2 JP H0360466B2 JP 8285489 A JP8285489 A JP 8285489A JP 8285489 A JP8285489 A JP 8285489A JP H0360466 B2 JPH0360466 B2 JP H0360466B2
- Authority
- JP
- Japan
- Prior art keywords
- milk
- curd
- cheese
- temperature
- 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.)
- Expired
Links
- 235000013336 milk Nutrition 0.000 claims description 59
- 239000008267 milk Substances 0.000 claims description 59
- 210000004080 milk Anatomy 0.000 claims description 59
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 50
- 235000013351 cheese Nutrition 0.000 claims description 41
- 239000004310 lactic acid Substances 0.000 claims description 25
- 235000014655 lactic acid Nutrition 0.000 claims description 25
- 241000894006 Bacteria Species 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 23
- 239000007858 starting material Substances 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 claims description 16
- 238000000108 ultra-filtration Methods 0.000 claims description 15
- 239000012466 permeate Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000001112 coagulating effect Effects 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 4
- 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
- 230000015271 coagulation Effects 0.000 description 9
- 238000005345 coagulation Methods 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 238000011026 diafiltration Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 5
- 238000006911 enzymatic reaction Methods 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 206010053567 Coagulopathies Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 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
- 238000007796 conventional method Methods 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 235000010333 potassium nitrate Nutrition 0.000 description 2
- 239000004323 potassium nitrate Substances 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 241000252095 Congridae Species 0.000 description 1
- 101150029544 Crem gene Proteins 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 101100230601 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) HBT1 gene Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000006243 chemical reaction Methods 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
- 238000011161 development Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009963 fulling Methods 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000476 thermogenic effect Effects 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000013060 ultrafiltration and diafiltration Methods 0.000 description 1
- 235000008939 whole milk 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 |
|---|---|---|---|
| JP63-91118 | 1988-04-13 | ||
| JP9111888 | 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 JPH0235037A (ja) | 1990-02-05 |
| JPH0360466B2 true JPH0360466B2 (en, 2012) | 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 (en, 2012) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MXPA04007984A (es) | 2002-02-19 | 2005-07-01 | Fonterra Co Operative Group | Producto lacteo y proceso para fabricarlo. |
| NZ527159A (en) * | 2003-07-24 | 2005-10-28 | Fonterra Co Operative Group | Dairy product and process |
| JP5189744B2 (ja) | 2006-07-14 | 2013-04-24 | 雪印メグミルク株式会社 | フレッシュチーズ及びその製造方法 |
| JP5690546B2 (ja) * | 2010-10-06 | 2015-03-25 | 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
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0235037A (ja) | 1990-02-05 |
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Legal Events
| Date | Code | Title | Description |
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| EXPY | Cancellation because of completion of term | ||
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