JPH0678669A - Cheese using milk concentrated by ultrafiltration and its production - Google Patents

Abstract

PURPOSE:To produce cheese by using ultrafiltered concentrated milk. CONSTITUTION:Milk is ultrafiltered. The prepared milk concentrated by ultrafiltration is mixed with a saccharide and/or a salt, acidified, then heated and kneaded into curd. The curd is used as a raw material to give natural cheese type, process cheese type or fibrous cheese.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cheese obtained by using concentrated milk subjected to ultrafiltration (hereinafter referred to as UF) and a method for producing the same.

[0002]

2. Description of the Related Art Usually, in order to produce cheese from milk, lactic acid bacteria and rennet are added to the milk to coagulate it, and the resulting curd is cut, whey removed, molded, compressed,
It is manufactured by performing a number of complicated steps such as salting and aging.

Recently, a method has been known in which a milk UF concentrate is used, and lactic acid bacteria and rennet are allowed to act on the concentrate to remove some whey to produce natural cheese [J. Dairy Sci. 57, (4), 488-4
91, (1973), J. Am. Dairy Sci. 58,
(7), 1001-1007, (1974), J. Am. Da
iry Sci. 73, (6), 1420-1428,
(1990)]. However, the chee
It is intended to improve the yield, and it is considerably higher than the water content of cheese obtained by the conventional manufacturing method, and therefore, in terms of functional properties such as heat meltability, stringiness, fibrousness, and texture. However, there is a problem that it is inferior to that produced by the conventional manufacturing method. Further, in these methods, since it is essential to use rennet, it is necessary to increase the addition rate of rennet according to the increase of the concentration ratio, and it was difficult to standardize the cutting operation of the card.

On the other hand, the pH of the UF concentrated milk is adjusted to a certain range, and the acidic solution is mixed with hot water without contacting with lactic acid bacteria or rennet to cause the milk to come into contact with the hot water. A method for obtaining curd and producing cheese is also known (Japanese Patent Publication No. 3-60466). Since the curd thus obtained contains a large amount of water, the above-mentioned functional characteristics were inferior to those of the cheese produced by the conventional method, and it was necessary to separately reduce the water content to a normal water value by a known physical means.

In cheese production using UF concentrated milk,
Generally, whey is not sufficiently removed from the curd, and the curd has a high water content, resulting in water separation at the time of packaging and storage, and also the cheese structure becomes soft and it is difficult to control the physical properties of the cheese structure in cheese production. Met. This tendency was particularly remarkable when the milk was homogenized.

[0006]

DISCLOSURE OF THE INVENTION The present invention, in the production of cheese using UF-concentrated milk, effectively eliminates whey so that the water content of cheese can be controlled by the conventional production method or the water content of cheese. It is an object of the present invention to provide a cheese that is lowered to the following level and has improved functional properties such as heat-melting property, stringing property, fibrous property, texture, and the like, and a method for producing the same.

A first object of the present invention is to add sugars and / or salts to UF-concentrated milk, acidify it, and then heat knead it to produce a curd. , To obtain cheese having excellent functional properties such as spinnability, fibrousness, and texture. The second purpose is to perform whey elimination extremely efficiently in the card producing process. A third purpose is to prevent water separation during the packaging and storage of the obtained cheese. And the fourth purpose is to obtain cheese without using lactic acid bacteria starter or rennet. Therefore, it is to obtain a fibrous cheese that does not deteriorate the fibrousness even if it is stored for a long time.

[0008]

According to the present invention, sugars and / or salts are added to UF-concentrated milk, the mixture is acidified, and the mixture is heated and kneaded to efficiently separate curd and whey. , Does not cause water separation, heat melting, stringiness, fibrous,
It is intended to obtain cheese having excellent functional characteristics such as texture.

The present invention will be described in detail below. As the raw material milk of the present invention, raw milk obtained from cow, sheep, goat, buffalo, etc. is used. It is also possible to use skimmed milk powder adjusted to a predetermined ratio, milk fat, or reduced milk prepared by adding a small amount of vegetable fat to this raw milk. If necessary, these raw material milks may be sterilized at the same sterilization temperature as normal sterilization of milk for cheese or at a temperature higher than that. The raw material milk thus obtained is concentrated on the protein in the milk using a UF membrane. The concentration ratio is 2 to 8 times, preferably 3 to 6 times. If the desired magnification is not obtained, skim milk powder may be added to raise the protein concentration to the desired level. Further, in order to improve the yield of fat in curd and prevent the outflow of fat into whey, it is effective to homogenize fat contained in raw milk or cream in advance. Specifically, the cream may be heated to 60 ° C. or higher, homogenized at 30 kg / cm ² or higher using a high-pressure homogenizer, cooled, and then mixed with concentrated skim milk. It is more effective to add a small amount of protein materials such as casein, whey protein, and concentrated milk for the purpose of promoting emulsification of fat during the homogenization treatment.

Next, sugars and / or salts are added to the concentrated milk thus obtained. As the addition amount,
It is preferable to add it in a ratio of 0.1 to 20 parts with respect to 100 parts of concentrated milk (hereinafter, parts indicate parts by weight). In the present invention,% means% by weight, and part means part by weight. As the saccharides to be added, sucrose, glucose, fructose, oligosaccharides, lactose, maltose, galactose, mannose, cyclodextrin and the like are used. These sugars can be used alone or in combination of two or more.
As the salts, sodium chloride, sodium phosphate, calcium chloride and calcium phosphate may be used alone or in combination of two or more. Furthermore, these sugars and salts may be used alone or in combination. The sugar and / or salt may be added either before or after acidification. Acidification is performed by adding an acidifying agent to the UF concentrated milk. It is preferable to use an organic acid or an inorganic acid as the acidifying agent. Examples of such an acid include organic acids such as acetic acid, lactic acid, citric acid, tartaric acid, fumaric acid and maleic acid, and inorganic acids such as hydrochloric acid and phosphoric acid. Further, a substance that generates an acid by heating, such as glucono delta lactone, can also be used.
A preferable pH by acidification is pH 6 or less. At a pH of 6 or higher, milk proteins are not coagulated and curds are not formed, which is not preferable. Then, heat kneading is performed. The heating temperature is preferably 35 to 95 ° C. If the temperature is lower than 35 ° C, the curd is not formed well, and if the temperature is higher than 95 ° C, the protein is denatured, which is not preferable. The saccharide and / or salt is added to water or permeate, and the water or permeate containing these saccharide and / or salt is heated to a temperature of 35 to 95 ° C. to mix or knead with UF concentrated milk to form a curd. Also, the purpose of efficient whey elimination, that is, dehydration, can be achieved.

In the present invention, the reason for adding saccharides and / or salts is that addition of saccharides and / or salts changes the coagulation state of milk, so that efficient whey elimination is sufficiently performed. By this efficient whey elimination, that is, sufficient dehydration, the moisture content of the curd can be lowered, and excellent functionality such as heat melting property, stringing property, fibrous property, and texture can be exhibited. As described above, the addition amount of sugars and / or salts is preferably 0.1 to 20 parts per 100 parts of concentrated milk. If less than 0.1 part of sugar and / or salt is added to 100 parts of concentrated milk, it is not sufficient to cause milk coagulation, and if it is 20 parts or more, the effect of inhibiting milk protein coagulation works strongly. , Card formation becomes difficult. In the range of 0.1 to 20 parts, the formation of the card can be satisfactorily carried out, so that the whey can be satisfactorily eliminated, which makes it rigid and does not cause water separation during packaging or storage. Since a hard and elastic curd can be produced, the cheese having good functional characteristics described above can be obtained.

In a concentrated milk system in which casein exists in a high density micelle state, an appropriate amount of calcium is first released from the casein micelle by the acidification treatment. That is, the casein micelles are appropriately disintegrated, and the hydrophilicity of the surface of the micelles decreases and the hydrophobicity increases. Subsequent heat treatment further increases hydrophobicity and produces a card. The mechanism that the addition of sugars and salts at this time causes the efficient elimination of whey and brings about the low moisture content of cheese,
Although not clear yet, in a system where sugars and salts are present in a certain concentration within a certain range, sugars and salts intervene, and these interact with milk, causing some state change during curd formation. It is considered that a card with a structure having a high porosity, which is different from usual, can be obtained. As a result, whey is removed sufficiently, resulting in low moisture content of cheese.
The problem of high water content of cheese, which has been a problem of cheese due to UF concentrated milk, is solved. In the present invention, acidification is carried out by using an edible acid that can be provided to food as a food additive such as lactic acid, acetic acid, glucono delta lactone (hereinafter referred to as GDL) as an acidifying agent, and a pH range of 6 It is adjusted to 0.0 or less, preferably 4.8 to 6.0. pH 4.8
When it is less than the above, aggregation of milk protein occurs, and a good curd cannot be obtained. At pH 6.0 or higher, milk protein does not coagulate. Therefore, it is preferable to carry out the treatment in the range of pH 4.8 to 6.0 in consideration of the protein concentration. Further, it is naturally possible to adjust the pH by the acid production of lactic acid bacteria. It is also possible to add rennet during acidification. However, no curdling is done in this state.
When acidifying, the card is basically formed by adjusting the pH to 4.8 to 6.0. In this case, the pH value to be adjusted differs depending on the intended cheese. For example, when the goal is gouda type cheese, the pH is 5.3 to 5.
Adjusting to 7 gives a relatively elastic and stiff card. When aiming at mozzarella type cheese, the pH should be adjusted to 5.0 to 5.3,
This gives a mochi-like card with a high degree of thermoplasticity.
When this curd is stretched at around 60 ° C, a good fibrous cheese can be obtained. In this way, the curd can be prepared without the action of lactic acid bacteria or the action of rennet, and since it is not aged, in other words, without using lactic acid bacteria or rennet, cheese can be obtained. Since it is possible to do so, there is no effect of these enzymes on the milk protein, so that deterioration of the fiber is not seen, and there is a characteristic that a good product can be obtained for a long period of time without deterioration of fibrous property and deterioration of flavor.

As an apparatus for heating and kneading the acidified concentrated milk, there can be used a twin-screw extruder and a cheese cooker which is usually used for producing processed cheese.

Direct heating with warm water is also possible. Sterilize the adjusted raw milk, adjust the pH to the specified range,
It is also possible to dissolve the saccharides and / or salts in an amount within the specified range in warm water and mix with the warm water in this step. Further, the permeate obtained at the time of UF concentration may be used as it is, or may be diluted or concentrated, and the above-mentioned specific amount of saccharide and / or salt may be added thereto to sterilize the raw milk and UF.
The method of obtaining a curd by heating and mixing with a concentrated and pH-adjusted one is a particularly effective use of resources. The heating temperature is preferably in the range of 35 to 95 ° C as described above. Heating temperature is 35
Cards cannot be used below ℃. On the other hand, at 95 ° C or higher, the protein is denatured and the plasticity of the curd is lost, so that it is not suitable for mozzarella type cheese. At a temperature of 50 to 80 ° C., cheese capable of expressing sufficient plasticity can be obtained.

According to the present invention, curds having a reduced water content can be formed by adding sugars and / or salts to UF-concentrated milk, acidifying the mixture, and kneading with heating to reduce whey. When this is pressed, salted with brine, and aged by a conventional method, the above-mentioned natural cheese having good functionality can be obtained. The obtained card is stretched under heating,
By salting with brine, a fibrous cheese having a fibrous structure can be obtained. Furthermore, the curd is put into a cheese cooker, oils and fats, seasonings and the like are added, and the mixture is heated and kneaded to obtain a process type cheese. Like this UF
By adding saccharides and / or salts to the concentrated milk, whey is eliminated sufficiently to form a curd with reduced water content, which is compared to the case where no saccharides and / or salts are added to the UF concentrated milk. Thus, a good hard curd is formed, and a cheese having excellent functional properties such as heat melting property, stringing property, fibrous property, and texture can be obtained. Moreover, there is no separation of water during packaging and storage. Further, since it is possible to obtain a mozzarella type cheese without using a lactic acid bacterium starter or rennet, it is possible to obtain a cheese that does not lose its fibrous property for a long period of time.

[0016]

Example 1 Conditioned milk (fat content of 2.8% by weight, hereinafter% indicates% by weight) was sterilized at 75 ° C. for 15 seconds, and the sterilized milk was used as U.
Treatment with F membrane (treatment condition: Abcor HFK-13 / type, molecular weight cutoff 8000 Da, membrane area 5 m ² ; operating conditions: temperature 50 ° C., pressure 0.4 MPa, flow rate 6.8 m ³ /
), and UF concentrated milk in which milk protein was concentrated 4 times was obtained. 2 kg of lactose was added to 100 kg of this UF-concentrated milk, and after mixing, lactic acid was added to this and acidified to pH 5.2.
This acidic concentrated milk was indirectly heated to 60 ° C. in a tank with a jacket and stirred to form a curd. The produced curd was stretched at a product temperature of 60 ° C., and after stretching, salted with brine to obtain cheese having excellent fibrous properties. As a control, cheese without lactose was also acidified by adding lactic acid in the same manner, then heated to form curd, stretched and brine salted to obtain cheese (conventional product). Brine salting was performed by immersing in brine at 10 ° C. for 1 hour. The physical properties of the cheese according to the example and the cheese according to the conventional product were compared. As can be seen from Table 1, the cheese of the present invention to which lactose was added had low water content, good hardness and texture, and no water separation during packaging and storage.

[0017]

[Table 1] Comparison of physical properties ────────────────────────────────── Moisture value Hardness Fibrous Separation [% ] [Kg / cm ² ] ────────────────────────────────── Conventional product control (without addition of lactose) 50 % 1.5 Good Good Good Present product Lactose added 42% 3.0 Good Good No ────────────────────────────── ────Measurement of hardness: A cheese sample was made into a cube with a side of 10 mm, and a rheometer was used to perform flat plate compression at a compression rate of 80% at a speed of 2 cm / min. did. The larger the hardness value, the better. Measurement temperature 20 ° C.

[0018]

Example 2 Skim milk was sterilized at 75 ° C. for 15 seconds and then UF concentrated under the same conditions as in Example 1 to obtain 5-fold concentrated skim milk. The separated cream (fat content 50%) is sterilized at 80 ° C. for 20 minutes, 5 parts of concentrated skim milk is added to 100 parts of this cream, and homogenized at a pressure of 70 kg / cm ² using a high pressure homogenizer, A homogenized cream was obtained. To 100 parts of concentrated skim milk, add 30 parts of homogenized cream and mix,
After further adding 2 parts of lactose, it was acidified to pH 5.3 with lactic acid. Supply this to the extruder (80kg
/ H supply amount, rotation speed 60 rpm, and heated to 70 ° C. inside the extruder and discharged. At the extruder outlet, the card with excellent plasticity and whey were separated and discharged. The discharged card is stretched at a temperature of 60 ° C,
Brine salting was performed to obtain cheese having excellent fibrous properties. There was no syneresis. As a control, when a lactose-free system was used under the same conditions, the obtained curd had no plasticity, was difficult to stretch, and did not have fibrous cheese. And water separation also occurred.

[0019]

Example 3 To 100 parts of the concentrated skim milk of Example 2, 2 parts of galactose was added and further acidified to pH 5.3 with lactic acid. This was subjected to an extruder treatment under the same conditions as in Example 2. A very hard degreasing card with excellent plasticity was discharged from the extruder outlet. The discharged curd was stretched at a temperature of 60 ° C. and immersed in a seasoning solution to obtain a scallop-like structured product. In addition, this plastic degreasing card 1
When 40 parts of unsalted butter was added to 00 parts and the mixture was heated and kneaded in a cheese cooker, a process-type mozzarella cheese having very excellent functional properties such as heat melting property, stringing property, and fibrous property was obtained. There was no takeoff.

[0020]

Example 4 To the UF concentrated milk of Example 1, lactic acid was added to acidify it to pH 5.2. To 100 parts of this acidic concentrated milk, 200 parts of lactose solution having a concentration of 10% at 90 ° C. was directly heated (60 ° C.) to obtain a card having excellent plasticity as in Example 1, and the produced card Is stretched at a product temperature of 60 ° C,
Brine was added to the salt to obtain a cheese having excellent fibrous and spinnability.

[0021]

Example 5 Lactose was added to 100 parts of the concentrated milk of Example 1.
Add 0, 0.5, 1.0, 2.0, 4.0 parts and add lactic acid to pH
Acidified to 5.2. This was supplied to the extruder (supply amount of 80 kg / H, rotation speed 60 rpm), heated to 60 ° C. inside the extruder and discharged. The discharged curd was stretched at a product temperature of 60 ° C. and salted with brine to obtain cheese having excellent fibrous properties. When the physical properties of these cheeses were measured and the moisture values were measured and compared, the addition of lactose as an example of saccharide reduces the moisture value of cheese as shown in FIG.
It was possible to obtain a good cheese that was hard. The hardness was measured under the same conditions as in Example 1.

[0022]

Example 6 To 100 parts of the concentrated milk of Example 1, 2 parts each of glucose, oligosaccharide, sucrose or cyclodextrin was added, and 2 parts of gluconodelta lactone (GDL) was added to adjust the pH to 5.5. Acidified. Each was heated to 60 ° C. in a jacketed tank to obtain a card. The produced curd was drawn at a product temperature of 60 ° C. and salted with brine to obtain cheese having excellent fibrous properties. As a control, cheese without addition of sugar was also obtained under the same conditions to compare the physical properties. The cheese of the present invention to which saccharides were added could have a water content as low as that of normal cheese, had good hardness, and had no water separation.

[0023]

[Table 2] Comparison of physical properties ─────────────────────────────── Moisture value Hardness Fibrous Separation [%] [kg] / cm ^2] ─────────────────────────────── conventional control (saccharide no additive) 52 1.5 good good Yes Product of the present invention (sugar added) Glucose 45 2.0 Good Poor No Oligosaccharide 45 2.0 Good Poor No Sucrose 43 2.5 2.5 Good Poor Cyclodextrin 43 2.5 Good Poor ────────── ──────────────────────

[0024]

[Example 7] 0.0003% of rennet was added to 100 parts of the concentrated milk of Example 2, and sodium chloride was added.
0.5 parts of calcium chloride, sodium phosphate or calcium phosphate was added and acidified to pH 5.2 with lactic acid. Each of these was heated to 60 ° C. in a jacketed tank to obtain a card. The produced curd was stretched at a product temperature of 60 ° C. and salted with brine to obtain cheese having excellent fibrous properties. As a control, cheese without addition of salt was also obtained under the same conditions, and the physical properties were compared. The product of the present invention to which salts were added had a water content as low as that of ordinary cheese, a good hardness and a good hardness, a good fibrous property, and no water separation.

[0025]

[Table 3] Comparison of physical properties ─────────────────────────────────── Moisture value Hardness Fibrous Separation [ %] [Kg / cm ² ] ─────────────────────────────────── Conventional product Control (without addition of salts) ) 52 1.5 Good Good Good Product of the present invention (with added salt) Sodium chloride 44 2.5 Good Good bad No calcium chloride 42 3.0 Good Good Free sodium phosphate 46 2.3 Good Good Free calcium phosphate 46 2.3 Good Good None ───────────────────────────────────

[0026]

Example 8 To 100 parts of the concentrated milk of Example 1, 1 part each of lactose and sodium chloride was added and acidified to pH 5.2 with lactic acid. To 100 parts of this acidified milk, 200 parts of 80 ° C. hot water was added to obtain a hot water coagulation curd. The produced curd was stretched at a product temperature of 60 ° C. and salted with brine to obtain cheese having excellent fibrous properties. As a control, cheese without addition of sugars and salts was also obtained under the same conditions to compare the physical properties. The obtained product of the present invention was a functional cheese having low water content, good hardness and hardness, good fibrous properties, and no water separation.

[0027]

[Table 4] Comparison of physical properties ──────────────────────────────────── Moisture value Hardness Fibrous Separation [%] [Kg / cm ² ] ──────────────────────────────────── Conventional product Control (none 56 1.1 Good Good Good Product of the present invention (Sugar and salt addition) Lactose (1 part) + Sodium chloride (1 part) 47 2.0 Good Good Bad ────────────── ───────────────────────

[0028]

Example 9 To 100 parts of the concentrated milk of Example 1, 3 parts of galactose was added and acidified to pH 5.2 with lactic acid. This acidic concentrated milk is indirectly charged in the jacketed tank 6
It was heated to 0 ° C. and stirred to form a curd. The produced curd was stretched at a product temperature of 60 ° C., and after stretching, salted with brine to obtain cheese having excellent fibrous properties. As a control, a fibrous cheese obtained by coagulation with a lactic acid bacterium starter and rennet by a conventional method was obtained, and changes in fibrous and stringiness with time were compared. As shown in FIG. 2 and FIG. 3, the conventional product is defective within 1 month and 2 months after the production, respectively, whereas the product of the present invention retains the fibrous property and the spinnability for at least 4 months or more. It became a viable cheese, and even after 6 months from the production, the fibrousness and the spinnability were able to maintain a very good state as compared with the conventional products. The stringiness and fibrousness of the obtained product were measured by the following methods.

(1) Method of measuring stringiness 20 g of sample cheese is sampled in a petri dish and heated and melted at 90 ° C. for 1 minute. The heated melted cheese was pulled up at a speed of 10 cm / S by using a spinnability measuring instrument, and the pulled-up distance until the sample was broken was measured, and this was expressed as spinnability. A value of 300 mm or more is necessary to obtain good stringiness. The measurement is performed 5 times for each sample,
The average value is shown.

(2) Method of measuring fibrousness A fibrous cheese was cut into a 6 × 6 × 60 mm rectangular parallelepiped along the direction of the fiber, and was cut with a knife so as to leave a 2 × 2 mm portion in the center thereof. A sample is prepared, and the upper and lower ends of the sample are fixed to a crosshead of a rheometer (made by Fudo Kogyo Co., Ltd.). A pulling experiment was conducted while lowering the crosshead at a speed of 20 mm / min, and the distance traveled by the crosshead before the sample broke was measured and expressed as fibrous. In order to obtain good fibrousness, a value of 15 mm or more is necessary. The measurement was carried out 10 times for each sample at 20 ° C., and the average value was shown.

[0031]

INDUSTRIAL APPLICABILITY According to the present invention, the addition of sugars and / or salts to UF-concentrated milk can accelerate the formation of curd by heating and kneading the UF-concentrated milk under acidic conditions. Furthermore, since it can accelerate the dehydration of whey, it does not cause water separation during packaging or storage, is hard and has a good texture, and has excellent functional properties such as heat melting property, spinnability, and fibrous property. It is possible to obtain cheese that does not deteriorate in fibrous property for a long period of time.

[Brief description of drawings]

1 shows the relationship between the amount of lactose added according to Example 5 and the hardness and water content of curd.

[Explanation of symbols]

 − ○ − ○ − Hardness − △ − △ − Water content

FIG. 2 shows the relationship between the shelf life and the spinnability of the cheese obtained in Example 9.

[Explanation of symbols]

 − ○ − ○ − Conventional product − ● − ● − Inventive product

FIG. 3 shows the relationship between the shelf life and the fibrousness of the cheese obtained in Example 9.

[Explanation of symbols]

 − ○ − ○ − Conventional product − ● − ● − Inventive product

Claims (11)

[Claims] 1. A cheese having a moisture content of 47% or less, which is obtained by using curd produced by adding sugars and / or salts to ultrafiltration concentrated milk, acidifying the mixture, and then kneading the mixture with heat. Cheese using ultrafiltrated concentrated milk, which has a fibrous property of 20 mm or more when stored at 10 ° C. for 2 months and a spinnability of 400 mm or more, and which is rich in heat-melting property and spinnability. 2. Milk is ultrafiltered, saccharides and / or salts are added to the obtained ultrafiltered concentrated milk, the mixture is acidified, and then the mixture is heated and kneaded to produce curd, and the obtained curd is used as a raw material for cheese. A method for producing cheese using ultrafiltrated concentrated milk, which is rich in fibrousness, meltability and spinnability, characterized in that it is produced. 3. Milk is ultrafiltered and 0.1 to 2 parts of saccharides and / or salts are added to 100 parts by weight of the resulting ultrafiltration concentrate.
0 parts by weight, acidified to pH 6.0 or below,
Then, a curd is formed by heating and kneading at a temperature of 35 ° C. or higher, and cheese is produced from the obtained curd as a raw material, which is rich in fibrousness, meltability and spinnability, and is concentrated ultrafiltration milk. Cheese manufacturing method used. 4. A curd obtained by ultrafiltration of milk, adding saccharides and / or salts to the resulting permeate, and kneading this with heat-treated ultrafiltered concentrated milk to produce curd. A method for producing cheese using ultrafiltrated concentrated milk, which is rich in fibrousness, meltability and spinnability, characterized in that cheese is produced by using as a raw material. 5. Glucose, fructose, oligosaccharides as sugars,
The method for producing cheese according to claim 2, wherein at least one selected from the group consisting of sucrose, lactose, maltose, galactose, mannose and cyclodextrin is used. 6. The salt used is at least one selected from the group consisting of sodium chloride, sodium phosphate, calcium chloride and calcium phosphate.
The method for producing cheese according to any one of 1. 7. The method for producing cheese according to claim 2, wherein the acidification is performed by adding an organic acid, an inorganic acid or a substance that forms an acid by heating. 8. The method for producing cheese according to claim 2, wherein the heat kneading is performed using an extruder. 9. A natural cheese is produced by pressing a curd, salting it with brine, and aging it.
4. The method for producing cheese according to any one of 4 above. 10. The method for producing cheese according to claim 2, wherein the fibrous cheese is produced by stretching the curd and salting it with brine or immersing it in a seasoning liquid. 11. The method for producing cheese according to claim 2, wherein unprocessed butter is added to the curd and the mixture is heated and kneaded to produce process type cheese.