KR20210009505A - Method for producing Gouda cheese using ginger and capsaicin - Google Patents

Abstract

The present invention comprises the steps of (1) preparing a mixed milk in which ginger juice and capsaicin are added to milk; (2) sterilizing the mixed milk prepared in step (1), adding a starter to the sterilized milk, and culturing the milk; (3) adding rennet to the cultured milk in step (2), coagulating, removing whey, and compression molding; (4) dipping the press-molded cheese of step (3) in water and taking it out and salting it in salt water; And (5) rubbing the surface of the cured cheese of the step (4) with salt and then aging it, and then aging it, and the capsaicin produced by the above method. It relates to the cheese of Gauda.

Description

Method for producing Gouda cheese using ginger and capsaicin}

The present invention relates to a method for producing Gauda cheese, characterized in that it is prepared using mixed milk in which ginger juice and capsaicin are added to milk, and to a Gauda cheese prepared by the method.

Cheese refers to fresh coagulated or fermented dairy products made by processing such as compression or molding after removing whey by coagulating casein by adding lactic acid bacteria, rennet, and acid to raw milk, low-fat milk, skim milk or cream. It is reported that the quality of cheese varies depending on the raw material oil, microorganisms, milk coagulation enzyme and manufacturing process used in cheese manufacturing.

The creation of the unique flavor component of cheese and the formation of the tissue are divided into a curd formation step by the action of rennet and a maturation step by microorganisms or microbial secreting enzymes, and this aging allows the cheese to have the texture and flavor of the cheese while preserving it under certain conditions. As one of the manufacturing processes, biochemical, enzymatic and microbiological changes such as proteolysis and lipolysis occur due to aging, and it is reported that it gives soft and flexible tissue and a unique flavor.

Gouda cheese is a Dutch-type cheese that is widely known worldwide as a hard cheese with a light yellow or buttery yellow disc shape and a moisture content of 30-40%, originating from the southern part of the Netherlands in Gouda. The starter bacterial used is Lactococcus subspecies Lactococcus lactis subsp. cremoris ), Lactococcus subspecies diacetyllactis ( Lactococcus lactis subsp. diacetylactis ), Lactococcus subspecies Lactococcus lactis subsp. lactis ) and Leuconostoc mesenteroides subsp.cremoris , etc. are used, and are prepared using a single strain or a complex strain.

The main volatile aroma components that affect the flavor of Gauda cheese are more affected by amino acids produced by protein breakdown by proteases than volatile components derived from fat (methyl ketons, free fatty acids, lactones and ethyl ester). It is reported to be.

Ginger ( Zingiber officinale Roscoe) is a plant of the genus Zingiber belonging to the Zingiberaceae plant, is widely distributed in Southeast Asia, and has been used as a folk medicine. Examples of the use of the genus Cerebrum plant as a folk remedy include stomach pain, motion sickness, vomiting, epilepsy, sore throat, cough, bruises, wounds, dissolution, eye disease, liver disease, rheumatism, muscle pain, ringworm in Malaysia, and Ringworm), asthma, fever, malignant tumors and boils. The ingredients of ginger are starch, which accounts for 40-60% of the total, and there are aromatic and sour ingredients, resinous protein, fiber, pentosan, and minerals, and the spicy taste of ginger is gingerone, gingerol, and shoga. About 40 species are known, such as shogaol, dihydrogingerol, and aromatic ingredients such as citral and camphene. In addition, curcuminoids, flavonoid glycosides, sesquiterpenoids, and polyphenols have been reported as main components of ginger root.

Capsaicin (Capsaicin) is gaining attention as a food material for preventing obesity and dieting in modern people as it has been proven effective in weight control. Capsaicin is one of the alkaloids as the main ingredient that drives the spicy taste of red pepper, as a standard substance of the Scoville scale, an international standard indicator of spicy taste. It is one of the active ingredients of bovine botanicals. It is a colorless crystal for fat that stimulates when it comes into contact with mammals, including humans. It is easy to dissolve in alcohol but hardly dissolves in cold water. When ingested, it stimulates the pain receptor (TRPV1), which is one of the receptor activation channels, and does not actually increase the temperature, but it causes intense fever. This is the same reaction as the cold stimulation by menthol, and it stimulates the pain sensory nerve to cause a local stimulation or a spicy taste.

In addition, capsaicin absorbed in the body is transferred to the brain and reacts with internal sensory nerves to actively promote the secretion of adrenaline in the adrenal glands, and promote sweating and cardiac action. Capsaicin, which gives off such a spicy taste, decomposes and discharges stubborn fat cells, thereby managing body shape and gaining the effect of weight control. In addition, the spicy taste of capsaicin stimulates nerves and generates heat in the body to increase the body temperature, so metabolism is accelerated. For this reason, as it is proved as one of the reasons that capsaicin has a diet effect that energy metabolism and use are actively made, various studies have been conducted on this.

Korean Patent No. 1149317 discloses a method of manufacturing processed cheese containing omega 3 fatty acids, and Korean Patent No. 1630418 discloses a method of manufacturing sprout barley cheese, but gauze using ginger and capsaicin of the present invention Everything is different from the method of making cheese.

The present invention was conceived by the above requirements, and an object of the present invention is to select a subsidiary material that can be well matched with the taste and aroma of capsaicin in the process of manufacturing cheese using capsaicin, selection of cheese type, addition amount and processing conditions, etc. By optimizing the cheese, it is intended to provide a method of manufacturing Gauda cheese that has an appropriate spicy taste and has a taste, aroma, and texture optimized for the taste of the consumer.

In order to solve the above problems, the present invention comprises the steps of: (1) preparing a mixed milk in which ginger juice and capsaicin are added to milk; (2) sterilizing the mixed milk prepared in step (1), adding a starter to the sterilized milk, and culturing the milk; (3) adding rennet to the cultured milk in step (2), coagulating, removing whey, and compression molding; (4) dipping the press-molded cheese of step (3) in water and taking it out and salting it in salt water; And (5) rubbing the surface of the cured cheese of step (4) with salt and then aging it. It provides a method for producing Gauda cheese using capsaicin.

In addition, the present invention provides a Gauda cheese using capsaicin prepared by the above method.

The Gauda cheese produced by the method of the present invention can enhance the taste and aroma of cheese by harmonizing the fragrant taste of cheese, the spicy taste of capsaicin, and the aroma and sweetness of ginger, and produce a cheese of a new taste that has not been before. Can increase the added value of cheese.

1 shows a photograph of Gauda cheese according to the amount of water-soluble capsaicin added.
2 is a graph comparing the pH change according to the maturation period of Gauda cheese for each type.
3 is a graph comparing the pH change according to the maturation period of Hallumi cheese for each type.

In order to achieve the object of the present invention, the present invention

(1) preparing a mixed milk in which ginger juice and capsaicin are added to milk;

(2) sterilizing the mixed milk prepared in step (1), adding a starter to the sterilized milk, and culturing the milk;

(3) adding rennet to the cultured milk in step (2), coagulating, removing whey, and compression molding;

(4) dipping the press-molded cheese of step (3) in water and taking it out and salting it in salt water; And

(5) It provides a method of manufacturing Gauda cheese using capsaicin, characterized in that it comprises the step of aging the surface of the cured cheese in step (4) while rubbing it with salt and then aging it.

In the manufacturing method of Gauda cheese of the present invention, the mixed milk of step (1) is preferably added to the milk with ginger juice of 2.7 to 3.3% (v/v) and capsaicin 0.008 to 0.012% (w/v) compared to milk It can be prepared by, and more preferably, it can be prepared by adding 3% (v/v) ginger juice and 0.01% (w/v) capsaicin relative to milk to milk. Manufacturing Gauda cheese using mixed milk of ginger juice and capsaicin in the same ratio as described above is in harmony with the fragrant flavor of Gauda cheese, spicy flavor of capsaicin, and the unique aroma and sweetness of ginger to further enhance the taste of cheese. Could be improved.

In addition, in the manufacturing method of the Gauda cheese of the present invention, the starter of the step (2) is specifically Lactobacillus plantarum strain and commercial strain Flola Danica (Lactococcus lactis subspecies Cremoris ( Lactococcus lactis subsp. cremoris ), Lactococcus subspecies diacetyllactis ( Lactococcus lactis subsp. diacetylactis ), Lactococcus subspecies Lactococcus lactis subsp. lactis ) and Leuconostoc mesenteroides subsp.cremoris ) may be mixed in a 1:1 weight ratio, but is not limited thereto.

In addition, in the manufacturing method of Gauda cheese of the present invention, the step (2) is preferably sterilized mixed milk at 62 to 68° C. for 20 to 40 minutes, and the starter compared to the sterilized milk is 0.8 to 1.2% (w /v) After addition, it can be incubated for 50 to 70 minutes at 31 to 33°C, more preferably mixed milk is sterilized at 65°C for 30 minutes, and the starter is 1% (w/v) compared to the sterilized milk After addition, it can be incubated at 31~33℃ for 60 minutes.

In addition, in the manufacturing method of Gauda cheese of the present invention, step (3) is preferably coagulated by adding 18-20 mL of rennet to 80-120 kg of cultured milk, and leaving it for 40-45 minutes at 31-33°C. After that, the whey can be removed and compression molded. More preferably, 19 mL of rennet is added to 100 kg of cultured milk and allowed to stand at 31 to 33°C for 40 to 45 minutes to solidify, and then the whey can be removed and compression molded. have.

In addition, in the manufacturing method of Gauda cheese of the present invention, the step (4) is preferably immersed in water at 13 to 17°C for 12 to 16 hours and then taken out to 18 to 22% (w/v). ) Can be cured in salt water for 3 to 5 hours, more preferably, press-molded cheese can be immersed in water at 15° C. for 14 hours and then taken out and cured in 20% (w/v) salt water for 4 hours.

In addition, in the manufacturing method of Gauda cheese of the present invention, step (5) is preferably dried at 13 to 17° C. for 6 to 8 days while rubbing the surface of the cured cheese with salt, and then at 13 to 17° C. 2 It can be aged for ~ 4 months, more preferably dried for 7 days at 15 ℃ while rubbing the surface of the salted cheese can be aged for 3 months at 15 ℃.

The production of Gauda cheese under the conditions of (2) to (5) of the present invention was able to be prepared under conditions that could be well harmonized with ginger and capsaicin without spoiling the flavor and texture of Gauda cheese as much as possible, In addition, by drying and aging under the same conditions as described above, moisture, fat and protein particles contained in the cheese were evenly dispersed, so that the taste of the cheese became uniform and soft, and the chewy texture was excellent.

The manufacturing method of Gauda cheese using capsaicin of the present invention, more specifically

(1) preparing a mixed milk in which 2.7-3.3% (v/v) of ginger juice and 0.008-0.012% (w/v) of capsaicin are added to milk;

(2) The mixed milk prepared in step (1) was sterilized at 62 to 68°C for 20 to 40 minutes, and 0.8 to 1.2% (w/v) of the starter compared to the sterilized milk was added, and then at 31 to 33°C. Incubating for 50 to 70 minutes;

(3) adding 18 to 20 mL of rennet to 80 to 120 kg of the cultured milk of step (2), allowing it to stand at 31 to 33°C for 40 to 45 minutes to coagulate, removing the whey, and compressing;

(4) immersing the press-molded cheese of step (3) in water at 13 to 17° C. for 12 to 16 hours, then taking out and curing in 18 to 22% (w/v) salt water for 3 to 5 hours; And

(5) rubbing the surface of the cured cheese of step (4) with salt, drying at 13 to 17°C for 6 to 8 days, and then aging at 13 to 17°C for 2 to 4 months,

More specifically

(1) preparing a mixed milk in which 3% (v/v) ginger juice and 0.01% (w/v) capsaicin are added to milk;

(2) sterilizing the mixed milk prepared in step (1) at 65° C. for 30 minutes, adding 1% (w/v) starter compared to the sterilized milk, and incubating at 31 to 33° C. for 60 minutes ;

(3) adding 19 mL of rennet to 100 kg of the cultured milk in step (2), allowing it to stand at 31 to 33°C for 40 to 45 minutes to coagulate, removing the whey, and compressing;

(4) immersing the press-molded cheese of step (3) in water at 15° C. for 14 hours and then taking out and curing in 20% (w/v) salt water for 3 to 5 hours; And

(5) Rubbing the surface of the cured cheese in step (4) with salt, drying at 15°C for 7 days, and then aging at 15°C for 3 months.

The present invention also provides a Gauda cheese using capsaicin prepared by the above method.

Hereinafter, examples of the present invention will be described in detail. However, the following examples are only illustrative of the present invention, and the contents of the present invention are not limited to the following examples.

Manufacturing example 1. ginger and Capsaicin adding Go Cheese

Mixed crude oil containing 3% (v/v) of ginger juice (ginger source) compared to raw milk and 0.01% (w/v) of water-soluble capsaicin (ES food ingredient) was pasteurized at 65° C. for 30 minutes and then 32 Crude oil cooled to °C was incubated at 31-33 °C for 60 minutes by adding 1% (w/v) starter to crude oil. To 100 kg of the cultured crude oil, 19 mL of rennet was inoculated and allowed to coagulate at 31 to 33°C for 40 to 45 minutes to prepare a curd, cut into a size of 7 to 8 mm, and cut into a size of 7 to 8 mm, and then at 31 to 33°C. It was stirred for ~ 30 minutes. Whey was removed from the stirred curd, water was added, stirred, and pressed to prepare Gouda cheese. The prepared Gauda cheese was immersed in water at 15°C for 14 hours while in the mold, then salted for 4 hours in 20% (w/v) salted water, and then taken out and dried for 1 week at 15°C. After rubbing, it was aged at 15°C for 3 months.

Comparative example One. Go Cheese

Gauda cheese was prepared by the method of Preparation Example 1, but by omitting the configuration of adding ginger juice and water-soluble capsaicin, Gauda cheese was prepared.

Comparative example 2. Ginger added Go Cheese

Gauda cheese was prepared by the method of Preparation Example 1, but the configuration of adding water-soluble capsaicin was omitted, thereby preparing Gauda cheese.

Comparative example 3. Add pepper seed oil Go Cheese

Garuda cheese was prepared by the method of Preparation Example 1, but the configuration of adding ginger juice and water-soluble capsaicin was omitted, and garuda cheese was prepared using mixed crude oil containing 0.3% pepper seed oil compared to raw milk. .

Comparative example 4. Capsaicin adding Go Cheese

Gauda cheese was prepared by the method of Preparation Example 1, but by omitting the configuration of adding ginger juice, Gauda cheese was prepared.

Comparative example 5. Add red pepper juice Go Cheese

A mixed crude oil was prepared by the method of Preparation Example 1, but omitting the configuration of adding ginger juice and water-soluble capsaicin, and adding 0.3% of red pepper juice (juice obtained from cheongyang pepper) compared to raw milk. The cheese was prepared by using.

Comparative example 6. Hallumi Cheese

After sterilizing raw milk, inoculate 0.01~0.02% (w/v) of calcium chloride and 19 mL of rennet to 100 kg of crude oil cooled to 32℃, and put it at 31~33℃ for 40 minutes to solidify. Curd was prepared, pulverized to a size of 8-10 mm, and stirred. The agitated curd was compression molded, dipped in whey, coated, and then pressed again. The pressed curd was cured in 20% brine, and dried in a drying room at a relative humidity of 70% and a temperature of 8° C. for 1 day to prepare Hallumi cheese.

Comparative example 7. Ginger and Capsaicin adding Hallumi Cheese

Hallumi cheese was prepared by the method of Comparative Example 6, but Hallumi cheese was prepared using mixed crude oil in which 3% (v/v) ginger juice and 0.01% (w/v) water-soluble capsaicin were mixed compared to raw milk. Was prepared.

Comparative example 8. Ginger and Capsaicin Added string cheese

Mixed crude oil containing 3% ginger juice (v/v) and 0.01% water-soluble capsaicin (w/v) compared to raw milk was pasteurized at 63°C for 30 minutes and cooled to 32°C. Thereafter, 1.0% of the starter was added and incubated for 60 minutes, and then calcium chloride (0.1 to 0.2 wt%) and rennet (14 ml/70 kg of crude oil) were added and allowed to stand for 25 minutes. After confirming the coagulation of the crude oil, the curd was cut into 0.8-1.0 cm in size, and then slowly stirred at 32° C. for 15 minutes. Next, steam was raised and stirred while heating from 32°C to 48°C over 30 minutes. When sufficient stirring was achieved, whey was completely removed at pH 6.1 to 6.2, and then the curd was separated. Thereafter, the curd was mated, and the curd was inverted every 5 to 15 minutes until the pH reached 5.1 to 5.2. After checking the pH, stretching was carried out with a bath in warm water (80 to 85°C), and the stretched cheese was cut into suitable size, salted for about 4 to 5 minutes in 20% salt water, and dried to prepare string cheese.

Comparative example 9. Ginger and Capsaicin adding Parmesan Cheese

Parmesan cheese powder 19 wt%, whey powder 24.5 wt%, rice flour 23 wt%, alpacon powder 26 wt%, silicon dioxide 0.5 wt%, salt 3.5 wt%, cheese flavor 0.5 wt%, capsaicin powder 0.01 wt% and ginger powder 2.99% by weight were mixed.

Experiment method

1. General component analysis of cheese

The general components of cheese to which each food ingredient was added were measured for fat, protein, moisture, salinity, and solid content using FoodScanTM (FoodScan dairyanalyzer, Denmark).

2. Appearance observation

Appearance observation was taken using a digital camera (DMC-FX10, Panasonic, Osaka, Japan) so that the flash did not burst, and the distance between the sample and the camera was kept constant.

3. pH measurement

The pH of the Gauda cheese and Hallumi cheese to which each food ingredient was added was measured by directly stabbing the cheese without dilution using a pH meter (HI-99161 Hanna, Germany).

4. Sensory test

The sensory test was conducted mainly by experts on cheese, and the subject was very much like color, flavor, softness, and overall acceptability on a 9-point scale with 20 researchers at the research institute ( Strong) was evaluated with 9 points, not like or dislike with 5 points, and very dislike (weak) with 1 point. Samples were provided in a white plastic dish with a serving of 15 g, and the selected panels recorded age and gender, and each sample was carried out by providing a water cup, a spitting cup, and water received from a water purifier between the samples. .

5. Statistics processing

All test results are the average and standard deviation calculated for each experimental group, the significance analysis of variance (ANOVA) and the least significant difference test using SAS program statistical significance between the test group was defined as P <0.05.

Example 1. Soluble Capsaicin According to the amount added Go Cheese color change

As a result of observing the color change after preparing Gauda cheese with different water-soluble capsaicin, it was confirmed that the color difference between the control and the surface was markedly increased as the amount of water-soluble capsaicin added increased (FIG. 1).

Example 2. General component analysis

Table 1 shows the results of analyzing the general components of Gauda cheese and Hallumi cheese to which each food ingredient was added after one week of manufacture. As a result, it was confirmed that the general components of cheese were almost similar regardless of the type and amount of the additive.

Analysis of the general ingredients of cheese Type of cheese General component analysis protein Fat moisture Salinity Solid content Garuda Cheese Comparative Example 1 25.50 33.27 39.50 1.48 60.70 Comparative Example 2 24.12 31.92 31.92 1.47 60.71 Comparative Example 3 25.44 33.31 39.49 1.44 60.65 Comparative Example 4 25.41 33.29 39.48 1.46 60.34 Manufacturing Example 1 24.23 31.87 39.52 1.42 60.75 Hallumi Cheese Comparative Example 6 22.36 31.07 42.34 1.21 57.66 Comparative Example 7 22.22 30.83 42.44 1.19 57.56

Example 3. pH measurement

The results of pH analysis of Gauda cheese and Hallumi cheese to which each food ingredient was added are shown in FIGS. 2 and 3. In the case of Gauda cheese, the final pH was 5.0 to 5.4, the control was 5.22 and the addition was 5.18 to 5.31, and the lactic acid bacteria fermentation continued during the maturation period, resulting in an increase of about +0.05. Confirmed (Fig. 2). The pH of Hallumi cheese tended to be slightly higher than the initial pH of other cheeses, with 5.75 and 5.72 in the initial aging control, and it was considered that the initial pH was higher than other cheeses due to the nature of Hallumi cheese, as there was no lactic acid bacteria added. In addition, it was found that there was no significant difference in pH even after about 30 days had elapsed when stored in the refrigerator (FIG. 3).

Example 4. According to the type of subsidiary material Go Sensory test of cheese

The results of a sensory test with the Gauda cheese of Preparation Example 1 and Comparative Examples 1 to 5 are shown in Table 2 below.

Sensory evaluation of Gauda cheese according to the type of subsidiary material division color Flavor Soft Comprehensive preference Preparation Example 1 (ginger juice + capsaicin) 8.16 7.34 7.24 7.82 Comparative Example 1 (no addition) 7.12 6.34 7.19 6.57 Comparative Example 2 (ginger juice) 7.21 5.24 7.16 6.33 Comparative Example 3 (pepper seed oil) 8.17 4.32 7.17 4.62 Comparative Example 4 (Capsaicin) 8.27 6.44 7.22 6.64 Comparative Example 5 (chili juice) 7.30 6.10 6.85 5.25

As a result, it was confirmed that the Gauda cheese of Preparation Example 1 exhibited the highest score in flavor and overall acceptability compared to the Gauda cheese of Comparative Examples. In addition, the Gauda cheese of Comparative Example 2 to which only ginger juice was added and that of Comparative Example 4 to which only capsaicin was added showed a lower flavor and preference or did not show a significant difference as compared to the non-added Gauda cheese. Therefore, it was confirmed that the preparation of Gauda cheese by adding both ginger juice and capsaicin produced a synergistic effect in preference by harmonizing sweet and spicy tastes. In addition, it was confirmed that the addition of capsaicin harmonizes well with the taste of the cheese, compared to the production of garuda cheese by adding it in the form of pepper seed oil or pepper juice.

Example 5. Sensory test according to the type of cheese

The results of a sensory test with the cheese of Preparation Example 1 and Comparative Examples 7 to 9 are shown in Table 3 below.

Sensory test according to the type of cheese division color Flavor Soft Comprehensive preference Manufacturing Example 1 (Guda Cheese) 8.16 7.34 7.24 7.82 Comparative Example 7 (Halumi Cheese) 7.82 6.34 7.41 6.92 Comparative Example 8 (string cheese) 8.11 6.24 6.90 6.63 Comparative Example 9 (Pamesan Cheese) 8.00 5.92 6.51 6.32

As a result, among the ginger juice and capsaicin-added cheeses, the Gauda cheese of Preparation Example 1 showed the highest flavor and preference compared to other types of cheese, and the Parmesan cheese showed the lowest overall score.

Example 6. Ginger juice and Capsaicin According to the amount added Go Sensory test of cheese

Gauda cheese prepared by the method of Preparation Example 1, and Gauda cheese prepared by the method of Preparation Example 1, but with different amounts of ginger juice and capsaicin added (Comparative Examples 10 and 11) with sensory test results Is shown in Table 4 below.

Sensory evaluation of Gauda cheese according to the amount of ginger juice and capsaicin added (%) Kinds Addition amount (%) color Flavor Soft Comprehensive preference Ginger juice Capsaicin Manufacturing Example 1 3 0.01 8.16 7.34 7.24 7.82 Comparative Example 10 One 0.005 7.86 7.02 7.08 7.40 Comparative Example 11 5 0.03 8.02 6.56 7.14 7.22

As a result, the Gauda cheese of Preparation Example 1 exhibited a high score in flavor and overall acceptability compared to the Gauda cheese of Comparative Examples, and thus, 3% of ginger juice and 0.01% of capsaicin were added compared to crude oil to prepare cheese It was confirmed that it was the most suitable.

Claims (4)

(1) preparing a mixed milk in which ginger juice and capsaicin are added to milk;
(2) sterilizing the mixed milk prepared in step (1), adding a starter to the sterilized milk, and culturing the milk;
(3) adding rennet to the cultured milk in step (2), coagulating, removing whey, and compression molding;
(4) dipping the press-molded cheese of step (3) in water and taking it out and salting it in salt water; And
(5) A method for producing Gauda cheese using capsaicin, characterized in that it comprises the step of aging the surface of the cured cheese in step (4) while rubbing it with salt and drying it. The capsaicin of claim 1, wherein the mixed milk of step (1) is prepared by adding 2.7 to 3.3% (v/v) ginger juice and 0.008 to 0.012% (w/v) capsaicin relative to milk to milk. Manufacturing method of Gauda cheese using. The method of claim 2,
(1) preparing a mixed milk in which 2.7-3.3% (v/v) of ginger juice and 0.008-0.012% (w/v) of capsaicin are added to milk;
(2) The mixed milk prepared in step (1) was sterilized at 62 to 68°C for 20 to 40 minutes, and 0.8 to 1.2% (w/v) of starter compared to the sterilized milk was added, and then at 31 to 33°C. Incubating for 50 to 70 minutes;
(3) adding 18 to 20 mL of rennet to 80 to 120 kg of the cultured milk of step (2), allowing it to stand at 31 to 33°C for 40 to 45 minutes to coagulate, removing the whey, and compressing;
(4) immersing the press-molded cheese of step (3) in water at 13 to 17° C. for 12 to 16 hours, then taking out and curing in 18 to 22% (w/v) salt water for 3 to 5 hours; And
(5) It is prepared by rubbing the surface of the cured cheese of step (4) with salt and drying at 13 to 17°C for 6 to 8 days and then aging at 13 to 17°C for 2 to 4 months. The manufacturing method of Gauda cheese characterized by the above. Gouda cheese prepared by the method of any one of claims 1 to 3.

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