JPS6463336A - Preparation of new-type white-mold cheese - Google Patents
Preparation of new-type white-mold cheeseInfo
- Publication number
- JPS6463336A JPS6463336A JP62219764A JP21976487A JPS6463336A JP S6463336 A JPS6463336 A JP S6463336A JP 62219764 A JP62219764 A JP 62219764A JP 21976487 A JP21976487 A JP 21976487A JP S6463336 A JPS6463336 A JP S6463336A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- white
- mold
- acid
- fermenting
- 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 abstract 11
- 235000002245 Penicillium camembertii Nutrition 0.000 title abstract 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 3
- 239000002994 raw material Substances 0.000 abstract 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 abstract 2
- 239000005018 casein Substances 0.000 abstract 2
- 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 abstract 2
- 235000021240 caseins Nutrition 0.000 abstract 2
- 244000005700 microbiome Species 0.000 abstract 2
- 241000228143 Penicillium Species 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000001590 oxidative effect Effects 0.000 abstract 1
- 229940108461 rennet Drugs 0.000 abstract 1
- 108010058314 rennet Proteins 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
Abstract
PURPOSE:To prepare a white-mold cheese having excellent taste, flavor and preservability with a simple process in a short time, by oxidizing the surface of a cheese or a cheese-like food, inoculating a white-mold microorganism to the cheese and fermenting the cheese. CONSTITUTION:The raw material used in the present process is natural cheese, process cheese or imitation cheese produced by using rennet casein, acid casein, etc., and hardened vegetable oil as main raw materials. The surface of the raw material is oxidized by spraying or coating the surface of the formed cheese with a solution of phosphoric acid, citric acid, acetic acid, etc., having a prescribed concentration or by immersing the cheese in the solution and adjusting the pH to 3.6-6.5, preferably 4.5-5.5. The cheese is inoculated with one or more kinds of white-mold microorganisms such as Penicillium cammemberti and fermenting in optimum environment for several days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21976487A JPH0644851B2 (en) | 1987-09-02 | 1987-09-02 | A new type of mildew cheese manufacturing method. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21976487A JPH0644851B2 (en) | 1987-09-02 | 1987-09-02 | A new type of mildew cheese manufacturing method. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6463336A true JPS6463336A (en) | 1989-03-09 |
| JPH0644851B2 JPH0644851B2 (en) | 1994-06-15 |
Family
ID=16740636
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21976487A Expired - Lifetime JPH0644851B2 (en) | 1987-09-02 | 1987-09-02 | A new type of mildew cheese manufacturing method. |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0644851B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0576292U (en) * | 1992-03-30 | 1993-10-19 | 雪印乳業株式会社 | Bite-sized golf ball-shaped white mold cheese |
| JP2012060896A (en) * | 2010-09-14 | 2012-03-29 | Snow Brand Milk Products Co Ltd | White mold cheese and method for producing the same |
| JP2020162423A (en) * | 2019-03-28 | 2020-10-08 | 森永乳業株式会社 | Method for producing processed cheeses |
-
1987
- 1987-09-02 JP JP21976487A patent/JPH0644851B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0576292U (en) * | 1992-03-30 | 1993-10-19 | 雪印乳業株式会社 | Bite-sized golf ball-shaped white mold cheese |
| JP2012060896A (en) * | 2010-09-14 | 2012-03-29 | Snow Brand Milk Products Co Ltd | White mold cheese and method for producing the same |
| JP2020162423A (en) * | 2019-03-28 | 2020-10-08 | 森永乳業株式会社 | Method for producing processed cheeses |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0644851B2 (en) | 1994-06-15 |
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