JPH1169942A - Fresh cheese and its production - Google Patents
Fresh cheese and its productionInfo
- Publication number
- JPH1169942A JPH1169942A JP9233091A JP23309197A JPH1169942A JP H1169942 A JPH1169942 A JP H1169942A JP 9233091 A JP9233091 A JP 9233091A JP 23309197 A JP23309197 A JP 23309197A JP H1169942 A JPH1169942 A JP H1169942A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- cheese
- curd
- lactose
- prepared
- 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.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 78
- 238000004519 manufacturing process Methods 0.000 title claims description 18
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 48
- 239000008101 lactose Substances 0.000 claims abstract description 48
- 235000013336 milk Nutrition 0.000 claims abstract description 25
- 239000008267 milk Substances 0.000 claims abstract description 25
- 210000004080 milk Anatomy 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000012141 concentrate Substances 0.000 claims abstract description 17
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 15
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 15
- 235000021239 milk protein Nutrition 0.000 claims abstract description 15
- 239000007858 starting material Substances 0.000 claims abstract description 11
- 235000018102 proteins Nutrition 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 36
- 235000020185 raw untreated milk Nutrition 0.000 claims description 34
- 235000014655 lactic acid Nutrition 0.000 claims description 18
- 239000004310 lactic acid Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 20
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 238000003860 storage Methods 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 238000000926 separation method Methods 0.000 abstract description 13
- 239000000203 mixture Substances 0.000 abstract description 10
- 241000186660 Lactobacillus Species 0.000 abstract 2
- 229940039696 lactobacillus Drugs 0.000 abstract 2
- 108010046377 Whey Proteins Proteins 0.000 description 14
- 102000007544 Whey Proteins Human genes 0.000 description 14
- 235000020183 skimmed milk Nutrition 0.000 description 14
- 240000002129 Malva sylvestris Species 0.000 description 10
- 235000006770 Malva sylvestris Nutrition 0.000 description 10
- 239000005862 Whey Substances 0.000 description 10
- 230000015572 biosynthetic process Effects 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 description 8
- 239000011707 mineral Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 239000006071 cream Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000005018 casein Substances 0.000 description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 5
- 235000021240 caseins Nutrition 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000012528 membrane Substances 0.000 description 4
- 229940108461 rennet Drugs 0.000 description 4
- 108010058314 rennet Proteins 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000021119 whey protein Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000012465 retentate Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000011026 diafiltration Methods 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- HLLSOEKIMZEGFV-UHFFFAOYSA-N 4-(dibutylsulfamoyl)benzoic acid Chemical compound CCCCN(CCCC)S(=O)(=O)C1=CC=C(C(O)=O)C=C1 HLLSOEKIMZEGFV-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- 241000194035 Lactococcus lactis Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 101150107521 eat-20 gene Proteins 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、乳タンパク質濃縮
物を主原料として得られる保存性の良好なクワルク及び
カッテージチーズ等のフレッシュチーズ及びその製造方
法に関する。さらに詳しくは、本発明は、保存料等の添
加物を添加しなくとも保存性が良好で、保存中のｐＨ低
下及び離水が抑制され、組織及び風味の良好なフレッシ
ュチーズ及びその製造方法に関する。TECHNICAL FIELD The present invention relates to fresh cheeses such as quark and cottage cheeses which are obtained from milk protein concentrate as a main raw material and have good preservability, and a method for producing the same. More specifically, the present invention relates to a fresh cheese having good storability without addition of additives such as preservatives, suppressing pH decrease and water separation during storage, and having good texture and flavor, and a method for producing the same.
【０００２】[0002]
【従来の技術】クワルク及びカッテージチーズ等のフレ
ッシュチーズは原料乳を殺菌し、乳酸菌スターターを添
加し、添加した乳酸菌の働きで産生した乳酸により、カ
ゼインを凝固させて凝乳をつくり、ホエーを排除して製
造されるか、あるいは直接酸を乳に添加して凝乳させて
製造される。これらのクワルク及びカッテージチーズは
製造工程におけるホエー排除の方法がそれぞれ異なる
が、最終製品としては、組織や風味の点でわずかに異な
るだけである。これらのクワルク及びカッテージチーズ
は、酸凝固法によりカードを得る非熟成タイプのチーズ
をも含めて、一般に、フレッシュチーズと呼ばれてい
る。本発明においては、クワルク及びカッテージチーズ
等の乳酸発酵法による非熟成タイプのチーズをも含めて
フレッシュチーズと称する。フレッシュチーズは、多数
の人に好まれる組織・風味を備えているが、その品質を
保持したまま長時間保存することができない。それはフ
レッシュチーズが比較的水分含量が高く、保存中に離水
を生じることによって、微生物汚染により腐敗したり、
添加した乳酸菌により乳糖から乳酸を生成したり、ｐＨ
が低下し酸味や異臭が発生するためであり、冷蔵しても
２〜３週間の保存が限度であるとされている。そこで、
フレッシュチーズの保存性を高めるために、現状では保
存料を使用して微生物の繁殖を抑制することも行われて
いるが、腐敗や組織劣化を完全に防止することは困難で
ある。また、保存中の腐敗を防止するために、加熱殺菌
処理の試みもなされているが、加熱によりカード粒子が
凝集して、カードの組織が劣化し、食用に適した組織を
維持することができないのが現状である。2. Description of the Related Art Fresh cheeses such as quark and cottage cheese sterilize raw milk, add a lactic acid bacterium starter, and coagulate casein with lactic acid produced by the action of the added lactic acid bacteria to form curds and eliminate whey. It is prepared by adding acid directly to milk and curdling. These quark and cottage cheeses differ in the method of whey elimination in the manufacturing process, but the final products differ only slightly in terms of texture and flavor. These quark and cottage cheeses are generally referred to as fresh cheeses, including unripened cheeses, which obtain curd by an acid coagulation method. In the present invention, fresh cheeses including unripened cheeses produced by a lactic acid fermentation method such as quark and cottage cheese are also referred to. Fresh cheese has a structure and flavor that are favored by many people, but cannot be stored for a long time while maintaining its quality. Because fresh cheese has a relatively high water content and causes water separation during storage, it rots due to microbial contamination,
Lactic acid can be used to produce lactic acid from lactose,
It is said that acidity and off-flavor are generated, and storage for 2-3 weeks is limited even if refrigerated. Therefore,
At present, preservatives are used to suppress the growth of microorganisms in order to enhance the preservability of fresh cheese, but it is difficult to completely prevent spoilage and tissue deterioration. In addition, in order to prevent spoilage during storage, attempts have been made to heat sterilize, but the heating causes aggregation of the card particles, deteriorating the structure of the card, and cannot maintain an edible tissue. is the current situation.
【０００３】フレッシュチーズはカルシウムを含有し、
高蛋白、低脂肪の食品として国内における消費は堅調に
伸びている。しかしながら、フレッシュチーズの主原料
である生乳、脱脂乳、脱脂粉乳、全脂粉乳等の乳素材の
生産が消費の伸長に追いつかず、現在切迫した状況にあ
るといわれている。そこで、これらの乳素材の代用とし
て酸カゼイン、レンネットカゼイン、ホエータンパク質
（ホエータンパク質濃縮物、ホエータンパク質分離物）
等を用いてフレッシュチーズを製造する試みもなされて
いるが、酸カゼイン、レンネットカゼインは溶解性が悪
く、ホエータンパク質はカードを形成しずらいといった
問題点がある。従って、これらの乳素材は固形分の増量
材として原料乳の一部として添加されることはあった
が、原料乳の代用としてこれらを主原料とすることは困
難であった。[0003] Fresh cheese contains calcium,
Domestic consumption of high-protein, low-fat food is growing steadily. However, it is said that the production of milk materials such as raw milk, skim milk, skim milk powder, and whole milk powder, which are the main raw materials of fresh cheese, cannot keep up with the increase in consumption and is in an urgent situation at present. Therefore, acid casein, rennet casein, whey protein (whey protein concentrate, whey protein isolate) are used as substitutes for these milk ingredients.
Attempts have been made to produce fresh cheese using the same method, but acid casein and rennet casein have poor solubility, and whey protein has difficulty in forming curd. Therefore, these dairy ingredients were sometimes added as a part of the raw material milk as a solid content extender, but it was difficult to use them as a main raw material instead of the raw material milk.
【０００４】[0004]
【発明が解決しようとする課題】このような現状におい
て、フレッシュチーズの製造においては、第一に保存中
のｐＨ低下及び離水が抑制され、組織及び風味の良好な
フレッシュチーズを得ることが求められており、第二に
生乳、脱脂乳、脱脂粉乳、全脂粉乳等の乳素材の代替え
品を用いてフレッシュチーズを製造することが求められ
ている。従って、本発明は、上記乳素材以外の乳素材を
用いた保存性、組織及び風味の良好なフレッシュチーズ
及びその製造方法を提供することを主たる目的とする。Under such circumstances, in the production of fresh cheese, it is first required to obtain a fresh cheese having a good texture and flavor, in which a decrease in pH and water separation during storage are suppressed. Second, it is required to produce fresh cheese by using a substitute for milk materials such as raw milk, skim milk, skim milk powder, and whole milk powder. Accordingly, an object of the present invention is to provide a fresh cheese having good preservability, texture and flavor using a milk material other than the above-mentioned milk material, and a method for producing the same.
【０００５】[0005]
【課題を解決するための手段】本発明者らは上記課題に
鑑み鋭意研究を重ねた結果、乳タンパク質濃縮物を主原
料として用いて得られるフレッシュチーズは、保存中の
ｐＨ低下及び離水が抑制され、組織及び風味が良好であ
ることを見出し、本発明を完成させるに至った。本発明
は、タンパク質を５０％以上含有する乳タンパク濃縮物
を主原料として調製した乳に乳糖を添加し、次いでチー
ズカードを形成させて得られる保存性の良好なフレッシ
ュチーズに関する。本発明はまた、乳タンパク質濃縮物
を主原料として調製した原料乳に乳糖を添加し、これに
乳酸菌スターターを原料乳中１×１０5 〜１×１０7 個
／ｇとなるように接種し、チーズカードを形成せしめる
ことを特徴とするフレッシュチーズの製造方法に関す
る。Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above-mentioned problems, and as a result, fresh cheese obtained using milk protein concentrate as a main raw material has a reduced pH and water separation during storage. As a result, they found that the structure and flavor were good, and completed the present invention. The present invention relates to fresh cheese having good shelf life, which is obtained by adding lactose to milk prepared using a milk protein concentrate containing 50% or more protein as a main raw material and then forming a cheese curd. In the present invention, lactose is added to raw milk prepared using a milk protein concentrate as a main raw material, and a lactic acid bacterium starter is inoculated to the raw milk at a concentration of 1 × 10 5 to 1 × 10 7 cells / g in the raw milk, The present invention relates to a method for producing fresh cheese, wherein a cheese curd is formed.
【０００６】本発明における乳タンパク質濃縮物は、脱
脂乳を除菌用膜（Micro Filtration）等で除菌した後、
透析濾過膜（Dia Filtration）や限外濾過膜（Ultra Fi
ltration）により膜処理された保持液（リテンテート）
を殺菌又は滅菌後、濃縮、乾燥させて得られるタンパク
質を５０％以上含有する粉末である。また、前記保持
液、濃縮液もタンパク質を固形分当たり５０％以上含有
する溶液であれば、乳タンパク質濃縮物として用いるこ
とができる。この乳タンパク質濃縮物は、一般にＭＰＣ
（Milk Protein Concentrate）又はＴＭＰ（Total Milk
Protein）と呼ばれており、本発明ではこれらを総称し
てＭＰＣと記す。[0006] The milk protein concentrate of the present invention is obtained by removing skim milk using a sterilizing membrane (Micro Filtration) or the like.
Diafiltration membrane (Dia Filtration) and ultrafiltration membrane (Ultra Fi
ltration) (retentate)
Is a powder containing 50% or more of a protein obtained by sterilizing or sterilizing, concentrating and drying. In addition, the retentate and the concentrate can be used as a milk protein concentrate as long as the solution contains 50% or more protein per solid content. This milk protein concentrate is generally
(Milk Protein Concentrate) or TMP (Total Milk
In the present invention, these are collectively referred to as MPC.
【０００７】上述のように調製されたＭＰＣは、タンパ
ク質を高濃度に含有し、乳糖やミネラルの含有量が非常
に少ない。そこで、ＭＰＣをフレッシュチーズ製造の原
料乳として用いた場合、チーズの無脂乳固形分中（乳由
来のタンパク質、乳糖、ミネラル）のタンパク質含量を
高めることができる。一方、乳糖やミネラル含量が低い
ので、目的とする製品に合わせてこれらの乳糖、ミネラ
ルを適宜添加する。原料乳中の乳糖含量は、カードの形
成に要する時間やカードから排出されるホエーの量、さ
らには得られたフレッシュチーズの保存性に影響を与え
る要素であり、本発明では、この乳糖の添加量を適宜調
整することができるため、フレッシュチーズの保存性改
善といったフレッシュチーズ製造における従来の問題を
解決し得たものである。先に記したように、ＭＰＣは、
通常タンパク質を約８０％、乳糖を約５％、ミネラルを
約７．５％含有する。従って、ＭＰＣを主原料として原
料乳を調製した場合、通常フレッシュチーズを調製する
際に使用する原料乳に比べて、ミネラル及び乳糖含量が
少ないものとなる。特に乳糖含量が低い場合は、カード
形成に時間を要したりカードが形成されないこともある
ので、乳糖を必要に応じて適宜添加する。カード形成や
ホエー排除に影響を与えず、保存性の良好なフレッシュ
チーズを得るためには、ＭＰＣを主原料として調製した
原料乳に乳糖を２．４〜４．５重量％含有させればよ
い。[0007] MPC prepared as described above contains a high concentration of protein and has very low lactose and mineral contents. Therefore, when MPC is used as raw milk for producing fresh cheese, the protein content of non-fat milk solids (milk-derived proteins, lactose, and minerals) in cheese can be increased. On the other hand, since the lactose and mineral contents are low, these lactose and minerals are appropriately added according to the target product. The lactose content in the raw milk is a factor that affects the time required for curd formation and the amount of whey discharged from the curd, as well as the shelf life of the obtained fresh cheese. Since the amount can be appropriately adjusted, the conventional problems in the production of fresh cheese, such as improvement in the preservability of fresh cheese, can be solved. As noted earlier, MPC
It usually contains about 80% protein, about 5% lactose and about 7.5% minerals. Therefore, when the raw milk is prepared using MPC as a main raw material, the content of minerals and lactose is lower than that of the raw milk usually used when preparing fresh cheese. In particular, when the lactose content is low, it takes a long time to form the curd or the curd may not be formed. Therefore, lactose is appropriately added as needed. In order to obtain fresh cheese having good shelf life without affecting curd formation or whey exclusion, raw milk prepared using MPC as a main raw material may contain lactose in an amount of 2.4 to 4.5% by weight. .
【０００８】[0008]
【発明の実施の形態】以下、フレッシュチーズとして、
クワルク及びカッテージチーズを例示して、本発明を説
明する。本発明は原料乳として、ＭＰＣを用いて調製し
た乳に乳糖を添加し、以下常法に従って、クワルク及び
カッテージチーズを製造することができる。クワルク及
びカッテージチーズともに原料乳の調製方法は同様であ
る。ＭＰＣが粉末の場合は、粉末を３．８〜２０重量％
（タンパク質３〜２０％、乳糖０．１５〜１．０％）の
濃度となるように、水に分散溶解させ、均質化して原料
乳を調製する。次いで、このＭＰＣの溶液に、乳糖を添
加する。乳糖の添加量は、先に説明したように、原料乳
中に２．４〜４．５重量％が好ましい。なお、この値は
通常フレッシュチーズの製造に用いられる脱脂乳の乳糖
含量（４．７％）に対して、５０〜９５％の値である。
特に、カード形成、ホエー排除、保存性等を考慮すると
５０〜７０％の乳糖を含有させればよい。また本発明で
は、ＭＰＣの粉末のほかにＭＰＣの溶液、すなわち保持
液や濃縮液も用いることができ、これらを使用する場合
も同様に乳糖を上記範囲で、含有させることが好まし
い。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, as fresh cheese,
The present invention will be described by exemplifying quark and cottage cheese. According to the present invention, lactose is added to milk prepared using MPC as a raw material milk, and quark and cottage cheese can be produced according to a conventional method. Both quark and cottage cheese have the same method of preparing raw milk. When the MPC is a powder, 3.8 to 20% by weight of the powder
(3-20% of protein, 0.15-1.0% of lactose) is dispersed and dissolved in water and homogenized to prepare a raw milk. Next, lactose is added to the MPC solution. As described above, lactose is preferably added in an amount of 2.4 to 4.5% by weight in the raw material milk. In addition, this value is a value of 50-95% with respect to the lactose content (4.7%) of skim milk normally used for manufacture of fresh cheese.
In particular, lactose may be contained at 50-70% in consideration of curd formation, whey elimination, storage stability and the like. In the present invention, in addition to the MPC powder, a solution of MPC, that is, a retentate or a concentrated solution can also be used. When these are used, it is also preferable that lactose be contained in the above-mentioned range.
【０００９】このようにして調製したＭＰＣの溶液にバ
ター、バターオイル、クリームや高濃度クリーム（High
Fat Cream；ＨＦＣと略す。殺菌又は滅菌した生クリー
ムをＵＦ膜や分離機を用いて脂肪分５０〜８０％まで濃
縮したもの）等を乳脂肪源として、またグルコース等を
糖質源として、核酸やアミノ酸等の非タンパク態窒素成
分、ミネラル等を目的とする最終製品にあわせて適宜添
加して原料乳を調製する。原料乳は、プレート式熱交換
機を用いて７０〜９０℃で約１５秒殺菌した後、２０〜
２５℃に冷却する。The MPC solution thus prepared is mixed with butter, butter oil, cream and high-concentration cream (High
Fat Cream; abbreviated as HFC. Sterilized or sterilized fresh cream concentrated using a UF membrane or a separator to a fat content of 50-80%) as a milk fat source, glucose as a sugar source, and non-protein forms such as nucleic acids and amino acids. Raw milk is prepared by appropriately adding nitrogen components, minerals and the like in accordance with the intended final product. Raw milk is sterilized at 70-90 ° C. for about 15 seconds using a plate heat exchanger, and then 20-
Cool to 25 ° C.
【００１０】上記のように調製した原料乳を用い、クワ
ルクとカッテージチーズを調製する方法を以下に示す。
クワルクの調製は、殺菌した原料乳を２０〜２５℃に冷
却し、乳酸菌スターターを原料乳中１×１０5 〜１×１
０7 個／ｇになるように接種し、２０〜２５℃で保持
し、カードを形成させ、カードのｐＨが、４．５〜５．
０に達したところで、カードを砕いて、遠心分離機（回
転速度５５００ｒｐｍ）でホエーを排除する。なお、乳
酸菌スターターとともに、カードの組織を柔らかくする
ためにレンネットを適当量添加してもよい。カッテージ
チーズの調製は、殺菌した原料乳を２０〜２５℃に冷却
し、乳酸菌スターターを原料乳中１×１０5 〜１×１０
7 個／ｇになるように接種し、２０〜２５℃で保持し、
カードを形成させ、カードのｐＨが、４．５〜５．０に
達したところで、カードをカッティングし、０．１〜３
００ｒｐｍの低速で攪拌しながら、５０〜６５℃に達す
るまで加温を行い、ホエーを排出し、カッテージチーズ
カード粒を得、これを水洗し、水切りして、クリーム及
びカードに対して約１％食塩を添加し、ドレッシングを
する。この場合も乳酸菌スターターとともに、カードの
組織を良好にするためにレンネットを適当量添加しても
よい。ここで用いることのできる乳酸菌としては、通常
用いられる乳酸菌であればいずれの乳酸菌も使用可能で
ある。例えば、ラクトコッカス・ラクチス（Lactococcu
s lactis ）、ラクトコッカス・クレモリス（Lactococ
cus cremoris）、ロイコノストック・シトロボラム
（Leuconostoc citrovorum）等を挙げることができ
る。さらには市販の混合乳酸菌スターターも使用するこ
とができ、その添加量は、原料乳中１×１０5 〜１×１
０7 個／ｇになるように接種するのが好ましい。A method for preparing quark and cottage cheese using the raw milk prepared as described above is described below.
For the preparation of quark, sterilized raw milk is cooled to 20 to 25 ° C., and a lactic acid bacterium starter is mixed with 1 × 10 5 to 1 × 1 in raw milk.
0 7 was inoculated to a / g, and held at 20-25 ° C., to form a card, pH of the card, 4.5-5.
When zero is reached, the curd is crushed and the whey is eliminated with a centrifuge (rotation speed 5500 rpm). In addition, an appropriate amount of rennet may be added together with the lactic acid bacteria starter to soften the tissue of the curd. For preparation of cottage cheese, sterilized raw milk was cooled to 20 to 25 ° C., and a lactic acid bacterium starter was added to the raw milk in an amount of 1 × 10 5 to 1 × 10 5.
Inoculate to 7 / g, keep at 20-25 ° C,
A curd is formed, and when the pH of the curd reaches 4.5 to 5.0, the curd is cut and the curd is adjusted to 0.1 to 3.
While stirring at a low speed of 00 rpm, warm until reaching 50-65 ° C., drain the whey, obtain cottage cheese curd granules, wash with water, drain and add about 1% to cream and curd. Add salt and dress. Also in this case, an appropriate amount of rennet may be added together with the lactic acid bacteria starter in order to improve the texture of the curd. As the lactic acid bacteria that can be used here, any lactic acid bacteria can be used as long as they are commonly used lactic acid bacteria. For example, Lactococcus lactis (Lactococcu
s lactis ), Lactococcus cremoris ( Lactococ)
cu s cremoris), Leuconostoc citrovorum (Leuconostoc citrovorum), and the like can be given. Further, a commercially available mixed lactic acid bacterium starter can also be used, and the amount added is 1 × 10 5 to 1 × 1 in the raw material milk.
Preferably inoculated to 0. 7 / g.
【００１１】[0011]
【実施例】次に、本発明の実施例を示して本発明を具体
的に説明するが、本発明は実施例に限定されるものでは
ない。実施例１ （１）原料乳の調製 ＭＰＣ（ARAPRO4850、タンパク質含量８１％、New Zeal
and Dairy Board 製）を固形分が８％になるように還元
し、乳糖含量を１．９、２．４、３．３、４．２、４．
７重量％（脱脂乳の乳糖量に対して、４０、５０、７
０、９０、１００％に相当）になるように乳糖（Meggle
製）を添加し、さらに、塩化カルシウム（CaCl2・H2O
、和光純薬工業製）を０．０１８７％、ＨＦＣ（脂肪
含量８０％、タチウラディリーズ製）を０．０５１３％
添加し、全量が１００％となるように、原料乳を調製し
た。原料乳の調製は、５０℃の温湯にＭＰＣを固形分が
８％濃度となるように温湯に分散溶解させ、均質圧３０
０kg／cm2 で均質化処理を行い、乳糖、ミネラル、脂肪
を添加混合し、均質圧５０kg／cm2 で再度均質化処理を
行い、次いで７３℃で１５秒間プレート殺菌し、冷却機
に通して２４℃まで冷却した。 （２）クワルクの調製 （１）で調製した各原料乳８ｔに乳酸菌スターター（CH
-N 11 、Chr.Hansen製）を８００ｇ添加攪拌し、２４℃
で静置してカードを形成させた。カードのｐＨが４．７
になったところで、カードを攪拌し、遠心分離機（ＫＤ
Ａ１８−０２−１７７、ウエストファリア製）を用いて
生成したカードとホエーを分離し、ホエーを排除してク
ワルクを得た。得られたクワルクの歩留り、カード形成
に要した時間、カード中の乳糖含量を表１に示す。な
お、クワルクの歩留りは、原料乳１００ｇに対する得ら
れたカードの重量を％で示した。結果を表１に示す。Next, the present invention will be described specifically with reference to examples of the present invention, but the present invention is not limited to the examples. Example 1 (1) Preparation of raw milk MPC (ARAPRO4850, protein content 81%, New Zeal
and Dairy Board) to reduce the lactose content to 1.9, 2.4, 3.3, 4.2, and 4.
7% by weight (40, 50, 7 based on the amount of lactose in skim milk)
Lactose (equivalent to 0, 90, 100%)
And calcium chloride (CaCl 2 · H 2 O)
, Manufactured by Wako Pure Chemical Industries, Ltd.), 0.0187%, HFC (fat content: 80%, manufactured by Tachiura Dillies) 0.0513%
The raw material milk was added so that the total amount was 100%. The raw milk was prepared by dispersing and dissolving MPC in hot water at 50 ° C. so as to have a solid content of 8% and a homogeneous pressure of 30%.
Perform homogenization at 0 kg / cm 2 , add and mix lactose, minerals and fats, homogenize again at a homogenization pressure of 50 kg / cm 2 , sterilize the plate at 73 ° C for 15 seconds, pass through a cooler Cooled to 24 ° C. (2) Preparation of quark The lactic acid bacteria starter (CH) was added to 8 t of each raw milk prepared in (1).
-N11, manufactured by Chr. Hansen) and stirred at 24 ° C.
To form a card. PH of curd is 4.7
At which point the curd was agitated and centrifuged (KD
A18-02-177, manufactured by Westphalia) was used to separate curd and whey, and the whey was removed to obtain quark. Table 1 shows the yield of the obtained quark, the time required for curd formation, and the lactose content in the curd. In addition, the yield of quark was expressed in% by weight of the obtained curd with respect to 100 g of raw milk. Table 1 shows the results.
【００１２】[0012]
【表１】 [Table 1]
【００１３】実施例２ （１）原料乳の調製 ＭＰＣ（ARAPRO4850、タンパク質含量８１％、New Zeal
and Dairy Board 製製）を用い、乳糖含量を１．９、
２．４、３．３、４．２、４．７重量％（脱脂乳の乳糖
量に対して、４０、５０、７０、９０、１００％に相
当）に調製し、その他の組成は実施例１と同様に原料乳
を調製した。 （２）カッテージチーズの調製 （１）で調製した原料乳８ｔに、乳酸菌スターター（CH
-N 11 、Chr.Hansen製）を８００ｇ添加、攪拌し、２４
℃で静置してカードを形成させた。カードのｐＨが４．
７になったところでカッティングを行い、０．１ｒｐｍ
の低速で攪拌を始め、徐々に攪拌速度を上げながら１０
０ｒｐｍで攪拌しながら、５８℃までゆっくりと加温し
てホエーを排除し、得られたカード粒を４回水洗し、水
切りをしてカッテージチーズカード粒を得た。乳脂肪分
３０％のクリームをカードに対して２０％加えドレッシ
ングし、これに１％の食塩を添加して、カッテージチー
ズを得た。得られたカッテージチーズの歩留り、カード
形成に要した時間、カード中の乳糖含量を表２に示す。 Example 2 (1) Preparation of raw milk MPC (ARAPRO4850, protein content 81%, New Zeal
and Dairy Board), the lactose content was 1.9,
2.4, 3.3, 4.2, 4.7% by weight (equivalent to 40, 50, 70, 90, 100% based on the amount of lactose in skim milk) Raw material milk was prepared in the same manner as in Example 1. (2) Preparation of cottage cheese To 8 t of the raw milk prepared in (1), lactic acid bacteria starter (CH
-N 11, manufactured by Chr. Hansen) and stirred for 24 hours.
The mixture was allowed to stand at ℃ to form a card. The pH of the curd is 4.
When it reaches 7, cutting is performed and 0.1 rpm
Start stirring at a low speed and slowly increase the stirring speed.
While stirring at 0 rpm, the mixture was slowly heated to 58 ° C. to eliminate whey, and the obtained curd grains were washed four times with water and drained to obtain cottage cheese curd grains. 20% cream to 30% milk fat was added to the curd and dressed, and 1% salt was added to this to obtain cottage cheese. Table 2 shows the yield of the obtained cottage cheese, the time required for curd formation, and the lactose content in the curd.
【００１４】[0014]
【表２】 [Table 2]
【００１５】クワルク、カッテージチーズともに歩留り
は、原料乳の乳糖含量が１．９〜４．７重量％の場合、
いずれも同等であったが、カード形成に要した時間につ
いては、乳糖含量が１．９重量％のものは、カードの形
成が遅延した。The yield of both quark and cottage cheese is as follows when the lactose content of the raw milk is 1.9-4.7% by weight.
In all cases, the curd formation was delayed when the lactose content was 1.9% by weight.
【００１６】試験例１ 実施例１及び２で得られたクワルクとカッテージチーズ
について、製造直後及び４週間保存後のｐＨ及び離水率
の測定と、官能評価を行った。ｐＨの測定は、各チーズ
１２g に水４０g を加え、ホモジナイザー（AM-11 、
（株）日本精機製作所製）で、１００００回転／分で粉
砕後濾過し、この濾液のｐＨをｐＨメーター（Ｆ１６、
堀場製作所製）を用いて測定した。離水率の測定は、カ
ッテージチーズ９０ｇを入れた容器の蓋を開け、３０秒
間、９０度傾斜させ、排出される水の量を測定し、もと
のカッテージチーズの重量に対する％で示した。以上の
結果を表３に示す。 Test Example 1 The quark and cottage cheese obtained in Examples 1 and 2 were measured for pH and water separation immediately after production and after storage for 4 weeks, and subjected to sensory evaluation. The pH was measured by adding 40 g of water to 12 g of each cheese and using a homogenizer (AM-11, AM-11).
(Nippon Seiki Seisakusho Co., Ltd.), pulverized at 10,000 rpm, and then filtered. The pH of the filtrate was measured with a pH meter (F16,
(Manufactured by Horiba, Ltd.). The water separation rate was measured by opening the lid of a container containing 90 g of cottage cheese, tilting it at 90 degrees for 30 seconds, measuring the amount of water discharged, and showing the amount as a percentage of the weight of the original cottage cheese. Table 3 shows the above results.
【００１７】[0017]
【表３】 [Table 3]
【００１８】クワルク、カッテージチーズともに、製造
直後のものは乳糖含量に関わらず、ｐＨ、離水率ともに
ほぼ同等の値となった。４週間後では、クワルク、カッ
テージチーズともに乳糖含量が低くなるにつれ、ｐＨの
低下及び離水が抑制され、保存性が良好であった。乳糖
含量４．７％のものについては、ｐＨの低下及び離水が
顕著であった。Both quark and cottage cheese immediately after production had almost the same pH and water separation rate regardless of lactose content. After 4 weeks, as the lactose content of both quark and cottage cheese decreased, the decrease in pH and water separation were suppressed, and the storage stability was good. For those with a lactose content of 4.7%, the decrease in pH and syneresis were remarkable.
【００１９】官能評価は、１５人の熟練パネラーに試料
２０ｇづつを食してもらい、風味、組織、さらに外観に
ついては目視で評価を行った。なお、乳糖含量が４．７
％の原料乳を用いて調製した製造直後のものをコントロ
ール（０）として、「２＝良い、−２＝悪い」として評
価し、平均点で示した。結果を表４に示す。The sensory evaluation was carried out by having 15 skilled panelists eat 20 g of each sample, and the flavor, texture and appearance were visually evaluated. In addition, the lactose content is 4.7.
% As a control (0), and evaluated as “2 = good, −2 = bad” and indicated by the average score. Table 4 shows the results.
【００２０】[0020]
【表４】 [Table 4]
【００２１】クワルク、カッテージチーズともに、製造
直後のものは、乳糖含量に関わらず、風味、組織、外観
についてほぼ同等の値となった。４週間後では、クワル
ク、カッテージチーズともに乳糖含量が低くなるにつ
れ、風味及び組織の低下が抑制され、外観も良好なもの
であった。乳糖含量４．７％のものについては、風味及
び組織が低下し、外観も劣化した。Both quark and cottage cheese immediately after production had almost the same value in flavor, texture and appearance, regardless of lactose content. After 4 weeks, as the lactose content of both quark and cottage cheese decreased, the decrease in flavor and texture was suppressed, and the appearance was good. With a lactose content of 4.7%, the flavor and texture were reduced, and the appearance was also deteriorated.
【００２２】実施例３ ＭＰＣ（ARAPRO4850、タンパク質含量８１％、New Zeal
and Dairy Board 製)を用い、乳糖含量を３．３％（通
常の脱脂乳の乳糖量に対して、７０％に相当）とし、そ
の他の組成は実施例１に従い原料乳を調製した。この原
料乳を用い、実施例１に従ってクワルクを調製し、本発
明品１とした。なお、脱脂乳を用い同様の方法でクワル
クを調製し、比較例１とした。脱脂乳の組成を表５に示
す。 Example 3 MPC (ARAPRO4850, protein content 81%, New Zeal
and Dairy Board), and the lactose content was 3.3% (corresponding to 70% with respect to the lactose amount of normal skim milk), and the raw material milk was prepared according to Example 1 for other compositions. Using this raw milk, quark was prepared according to Example 1 to obtain product 1 of the present invention. In addition, quark was prepared by the same method using skim milk, and it was set as Comparative Example 1. Table 5 shows the composition of skim milk.
【００２３】[0023]
【表５】 得られた本発明品１及び比較例１のクワルクの歩留り、
カード形成に要した時間、カード中の乳糖含量を表６に
示す。[Table 5] The yield of the obtained inventive product 1 and the quark of Comparative Example 1,
Table 6 shows the time required for curd formation and the lactose content in the curd.
【００２４】[0024]
【表６】 [Table 6]
【００２５】実施例４ ＭＰＣ（ARAPRO4850、タンパク質含量８１％、New Zeal
and Dairy Board 製)を用い、乳糖含量を３．３％（通
常の脱脂乳の乳糖量に対して、７０％に相当）とし、そ
の他の組成は実施例１に従い原料乳を調製した。この原
料乳を用い、実施例２に従ってカッテージチーズを調製
し、本発明品２とした。なお、実施例３に示す脱脂乳を
用い同様の方法でカッテージチーズを調製し、比較例２
とした。得られた本発明品２及び比較例２のカッテージ
チーズの歩留り、カード形成に要した時間、カード中の
乳糖含量を表７に示す。 Example 4 MPC (ARAPRO4850, protein content 81%, New Zeal
and Dairy Board), and the lactose content was 3.3% (corresponding to 70% with respect to the lactose amount of normal skim milk), and the raw material milk was prepared according to Example 1 for other compositions. Using this raw milk, a cottage cheese was prepared in accordance with Example 2 to obtain product 2 of the present invention. In addition, cottage cheese was prepared in the same manner using the skim milk shown in Example 3, and Comparative Example 2 was prepared.
And Table 7 shows the yield, the time required for curd formation, and the lactose content in the curd of the obtained inventive cottage cheese 2 and comparative example 2.
【００２６】[0026]
【表７】 [Table 7]
【００２７】クワルク及びカッテージチーズともに、本
発明品と比較例は、歩留り及びカード形成に要した時間
もほぼ同様であった。In both the quark and cottage cheeses, the product of the present invention and the comparative example had substantially the same yield and the time required for curd formation.
【００２８】試験例２ 実施例３及び実施例４で得られたクワルク及びカッテー
ジチーズについて、製造直後及び４週間保存後のｐＨ、
離水率を測定し、官能評価を行った。官能評価は製造直
後の比較例１及び２をコントロール（０）とした。な
お、これらの測定と評価の方法は、試験例１と同様に行
った。結果を表８及び９に示す。 Test Example 2 The quark and cottage cheese obtained in Examples 3 and 4 were tested for pH immediately after production and after storage for 4 weeks.
The water separation rate was measured, and the sensory evaluation was performed. For sensory evaluation, Comparative Examples 1 and 2 immediately after production were used as control (0). The measurement and evaluation were performed in the same manner as in Test Example 1. The results are shown in Tables 8 and 9.
【００２９】[0029]
【表８】 [Table 8]
【００３０】[0030]
【表９】 クワルク及びカッテージチーズともに、本発明品は脱脂
乳を用いて調製した比較例に比べ、４週間保存後でもｐ
Ｈの低下が抑制され、離水も少なく、保存性が良好であ
った。官能評価においても風味、組織、外観ともに良好
であった。なお、比較例は、４週間保存後には酸味が増
し、風味が好ましくなく、組織もボソボソとし、離水が
発生して外観も好ましくなかった。[Table 9] For both quark and cottage cheese, the product of the present invention has a higher p value even after storage for 4 weeks compared to the comparative example prepared using skim milk.
The decrease in H was suppressed, water separation was small, and the storage stability was good. In the sensory evaluation, the flavor, texture and appearance were all good. In the comparative example, after storage for 4 weeks, the acidity increased, the flavor was not preferable, the texture was distorted, water separation occurred, and the appearance was not preferable.
【００３１】[0031]
【発明の効果】本発明によれば、保存中のｐＨの低下及
び離水が抑制され、組織及び風味の良好なフレッシュチ
ーズを得ることができる。また、本発明のフレッシュチ
ーズは、従来の乳素材に代えてＭＰＣを主原料として用
いており、従来のチーズ製造のように生乳を用いなくと
もチーズを製造することができ、生乳の生産地付近に限
らず遠隔地でもチーズの生産が可能となる。According to the present invention, a decrease in pH and water separation during storage can be suppressed, and a fresh cheese having good texture and flavor can be obtained. In addition, the fresh cheese of the present invention uses MPC as a main raw material instead of the conventional milk material, and can produce cheese without using raw milk as in conventional cheese production, near a raw milk production area. It is possible to produce cheese not only in remote places but also in remote places.
Claims (3)
て調製した乳に、乳糖を添加し、次いでチーズカードを
形成させて得られる保存性の良好なフレッシュチーズ。1. A fresh cheese having good shelf life obtained by adding lactose to milk prepared using a milk protein concentrate as a main raw material and then forming a cheese curd.
０％以上含有するものである請求項１記載のフレッシュ
チーズ。2. The milk protein concentrate comprises 5 proteins.
The fresh cheese according to claim 1, which contains 0% or more.
した原料乳に乳糖を添加し、これに乳酸菌スターターを
原料乳中１×１０5 〜１×１０7 個／ｇとなるように接
種し、チーズカードを形成せしめることを特徴とする請
求項１記載のフレッシュチーズの製造方法。3. Lactose is added to raw milk prepared using a milk protein concentrate as a main raw material, and a lactic acid bacterium starter is inoculated to the raw milk so as to be 1 × 10 5 to 1 × 10 7 / g in the raw milk. The method for producing fresh cheese according to claim 1, wherein a cheese curd is formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9233091A JPH1169942A (en) | 1997-08-28 | 1997-08-28 | Fresh cheese and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9233091A JPH1169942A (en) | 1997-08-28 | 1997-08-28 | Fresh cheese and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH1169942A true JPH1169942A (en) | 1999-03-16 |
Family
ID=16949651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9233091A Pending JPH1169942A (en) | 1997-08-28 | 1997-08-28 | Fresh cheese and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH1169942A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005120241A1 (en) * | 2004-06-14 | 2005-12-22 | Hee-Jae Kim | Method for preparing of processing-cheese |
| KR100781786B1 (en) | 2004-06-14 | 2007-12-04 | 주식회사 한불후치피아 | Method for preparing of processing-cheese |
| CN100415104C (en) * | 2005-06-10 | 2008-09-03 | 黑龙江省完达山乳业股份有限公司 | A quark and preparation method thereof |
| WO2008129918A1 (en) * | 2007-04-18 | 2008-10-30 | Takasago International Corporation | Flavor-imparting agent for foods and drinks, method of producing the same and food or drink containing the flavor-imparting agent |
| JP2009112226A (en) * | 2007-11-05 | 2009-05-28 | Meiji Milk Prod Co Ltd | Method for producing cheese |
| JPWO2011065552A1 (en) * | 2009-11-30 | 2013-04-18 | 株式会社明治 | Nutritional composition good for the small intestine |
| JP2018074913A (en) * | 2016-11-07 | 2018-05-17 | 株式会社明治 | Concentrated fermented milk and method for producing the same |
| JP2018074911A (en) * | 2016-11-07 | 2018-05-17 | 株式会社明治 | Concentrated fermented milk and method for producing the same |
| JP2018074915A (en) * | 2016-11-07 | 2018-05-17 | 株式会社明治 | Fermented milk containing milk protein concentrate as the main raw material, and method for producing the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49133552A (en) * | 1973-02-28 | 1974-12-21 | ||
| JPH1132675A (en) * | 1997-07-15 | 1999-02-09 | Snow Brand Milk Prod Co Ltd | Cheese and its production |
-
1997
- 1997-08-28 JP JP9233091A patent/JPH1169942A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49133552A (en) * | 1973-02-28 | 1974-12-21 | ||
| JPH1132675A (en) * | 1997-07-15 | 1999-02-09 | Snow Brand Milk Prod Co Ltd | Cheese and its production |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100781786B1 (en) | 2004-06-14 | 2007-12-04 | 주식회사 한불후치피아 | Method for preparing of processing-cheese |
| WO2005120241A1 (en) * | 2004-06-14 | 2005-12-22 | Hee-Jae Kim | Method for preparing of processing-cheese |
| CN100415104C (en) * | 2005-06-10 | 2008-09-03 | 黑龙江省完达山乳业股份有限公司 | A quark and preparation method thereof |
| US8993016B2 (en) | 2007-04-18 | 2015-03-31 | Takasago International Corporation | Flavor enhancer for food or drink, production method thereof, and food or drink comprising flavor enhancer |
| WO2008129918A1 (en) * | 2007-04-18 | 2008-10-30 | Takasago International Corporation | Flavor-imparting agent for foods and drinks, method of producing the same and food or drink containing the flavor-imparting agent |
| JP2008263828A (en) * | 2007-04-18 | 2008-11-06 | Takasago Internatl Corp | Flavor-imparting material for food and drink, method for producing the same, and flavor-imparting material-containing food and drink |
| JP2009112226A (en) * | 2007-11-05 | 2009-05-28 | Meiji Milk Prod Co Ltd | Method for producing cheese |
| JPWO2011065552A1 (en) * | 2009-11-30 | 2013-04-18 | 株式会社明治 | Nutritional composition good for the small intestine |
| JP5946642B2 (en) * | 2009-11-30 | 2016-07-06 | 株式会社明治 | Nutritional composition good for the small intestine |
| JP2016172722A (en) * | 2009-11-30 | 2016-09-29 | 株式会社明治 | Nutritional composition beneficial to small intestine |
| JP2018074913A (en) * | 2016-11-07 | 2018-05-17 | 株式会社明治 | Concentrated fermented milk and method for producing the same |
| JP2018074911A (en) * | 2016-11-07 | 2018-05-17 | 株式会社明治 | Concentrated fermented milk and method for producing the same |
| JP2018074915A (en) * | 2016-11-07 | 2018-05-17 | 株式会社明治 | Fermented milk containing milk protein concentrate as the main raw material, and method for producing the same |
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