KR890006155A - Manufacturing method of short-term aging cheese - Google Patents

Manufacturing method of short-term aging cheese Download PDF

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Publication number
KR890006155A
KR890006155A KR870012036A KR870012036A KR890006155A KR 890006155 A KR890006155 A KR 890006155A KR 870012036 A KR870012036 A KR 870012036A KR 870012036 A KR870012036 A KR 870012036A KR 890006155 A KR890006155 A KR 890006155A
Authority
KR
South Korea
Prior art keywords
curd
grams
term aging
short
isolated
Prior art date
Application number
KR870012036A
Other languages
Korean (ko)
Other versions
KR890004897B1 (en
Inventor
김기성
김영명
신동화
Original Assignee
안교덕
농수산물 유통공사
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 안교덕, 농수산물 유통공사 filed Critical 안교덕
Priority to KR1019870012036A priority Critical patent/KR890004897B1/en
Publication of KR890006155A publication Critical patent/KR890006155A/en
Application granted granted Critical
Publication of KR890004897B1 publication Critical patent/KR890004897B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • A23C19/16—Covering the cheese surface, e.g. with paraffin wax
    • A23C19/166—Covering the cheese surface, e.g. with paraffin wax with non-edible preformed foils, films or bandages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

내용 없음No content

Description

단기 숙성 치스의 제조방법Manufacturing method of short-term aging cheese

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

살균된 원료유에 Streptococcus와 Leuconostoc속의 혼합유산균 스타터를 1% 첨가한후 미생물 응유효소(Mucormiehei에서 분리)를 원료유 10리터당 2그람(1:50,000)첨가하고 지방분해효소(Aspergillus niger에서 분리)를 원료유 100그람당 3그람(750LU)첨가하여 커드를 형성한 다음 커드를 자르고 유청을 제거하여 커드를 몰드에 채우고 12-16시간 동안 뒤집기를 실시하여 수분함량을 50% 전후로 조절한 후 곰팡이 포자(Penicillium candidum)를 커드 표면에 분무접종하여 13℃, RH 95%에서 5일이 경과하였을때 표면을 알미늄 호일 또는 유산지로 도포하여 2주일간 숙성시킴으로써 기호성과 경제성이 높은 양질의 단기숙성 치스의 제조방법.After adding 1% of mixed Lactobacillus starter of Streptococcus and Leuconostoc to sterilized raw oil, microgram coagulase (isolated from Mucormiehei) is added 2 grams (1: 50,000) per 10 liters of raw oil and fat degrading enzyme (isolated from Aspergillus niger) Add 3 grams (750LU) per 100 grams of milk to form a curd, then cut the curd and remove the whey to fill the mold with the curd and turn it over for 12-16 hours to adjust the water content to around 50% and then mold spores (Penicillium). candidum) sprayed on the surface of the curd, 5 days at 13 ℃, RH 95% when the surface is coated with aluminum foil or lactic acid and aged for two weeks to produce high quality short-term aging cheesy with high palatability and economy. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019870012036A 1987-10-29 1987-10-29 Process for making cheeze in a short time KR890004897B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019870012036A KR890004897B1 (en) 1987-10-29 1987-10-29 Process for making cheeze in a short time

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019870012036A KR890004897B1 (en) 1987-10-29 1987-10-29 Process for making cheeze in a short time

Publications (2)

Publication Number Publication Date
KR890006155A true KR890006155A (en) 1989-06-12
KR890004897B1 KR890004897B1 (en) 1989-11-30

Family

ID=19265564

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870012036A KR890004897B1 (en) 1987-10-29 1987-10-29 Process for making cheeze in a short time

Country Status (1)

Country Link
KR (1) KR890004897B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101466366B1 (en) * 2013-01-10 2014-11-28 재단법인 임실치즈과학연구소 Manufacturing method for romano cheese

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103704356B (en) * 2013-12-20 2015-02-18 光明乳业股份有限公司 Fresh red rice cheese and preparation method thereof
CN104642554B (en) * 2013-12-20 2017-08-08 光明乳业股份有限公司 Fresh red rice cheese and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101466366B1 (en) * 2013-01-10 2014-11-28 재단법인 임실치즈과학연구소 Manufacturing method for romano cheese

Also Published As

Publication number Publication date
KR890004897B1 (en) 1989-11-30

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