TW201635908A - 經改良酸味的乳油起司及其製造方法 - Google Patents

經改良酸味的乳油起司及其製造方法 Download PDF

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Publication number
TW201635908A
TW201635908A TW105102898A TW105102898A TW201635908A TW 201635908 A TW201635908 A TW 201635908A TW 105102898 A TW105102898 A TW 105102898A TW 105102898 A TW105102898 A TW 105102898A TW 201635908 A TW201635908 A TW 201635908A
Authority
TW
Taiwan
Prior art keywords
cheese
cream cheese
acid bacteria
raw material
lactic acid
Prior art date
Application number
TW105102898A
Other languages
English (en)
Chinese (zh)
Inventor
Hiromi Morikawa
Motoharu Komori
Motofumi Takahashi
Noriaki Matsunaga
Original Assignee
Meiji Co Ltd
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 Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of TW201635908A publication Critical patent/TW201635908A/zh

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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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
TW105102898A 2015-01-29 2016-01-29 經改良酸味的乳油起司及其製造方法 TW201635908A (zh)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2015015358 2015-01-29

Publications (1)

Publication Number Publication Date
TW201635908A true TW201635908A (zh) 2016-10-16

Family

ID=56543508

Family Applications (1)

Application Number Title Priority Date Filing Date
TW105102898A TW201635908A (zh) 2015-01-29 2016-01-29 經改良酸味的乳油起司及其製造方法

Country Status (3)

Country Link
JP (1) JP6850610B2 (ja)
TW (1) TW201635908A (ja)
WO (1) WO2016121904A1 (ja)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109068673A (zh) * 2016-04-14 2018-12-21 株式会社明治 发酵乳的制造方法、在制造发酵乳时缩短发酵时间的方法、及抑制发酵乳的酸味上升的方法

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5871842A (ja) * 1981-10-21 1983-04-28 Meiji Milk Prod Co Ltd 長期保存可能な非熟成軟質チ−ズの製造法
US5096718A (en) * 1982-09-17 1992-03-17 The State Of Oregon Acting By And Through The Oregon State Board Of Higher Education On Behalf Of Oregon State University Preserving foods using metabolites of propionibacteria other than propionic acid
FR2598596B1 (fr) * 1986-05-15 1990-10-19 Sanofi Elf Bio Ind Procede de traitement du lait en vue de l'obtention de fromages
US4728516A (en) * 1986-08-11 1988-03-01 Microlife Technigs, Inc. Method for the preservation of creamed cottage cheese
AU8740591A (en) * 1990-10-23 1992-05-20 Kraft General Foods, Inc. Non-fat natural cheese
JP3447358B2 (ja) * 1994-02-18 2003-09-16 明治乳業株式会社 ビフィズス菌の生残性改善方法
JP3458755B2 (ja) * 1999-03-23 2003-10-20 不二製油株式会社 チーズ様食品およびその製造法
CA2874421A1 (en) * 2012-05-21 2013-11-28 Dupont Nutrition Biosciences Aps Strains of lactobacillus with antifungal properties
JP2014166160A (ja) * 2013-02-28 2014-09-11 Nutrition Act Co Ltd 粉末状のヨーグルト材料およびヨーグルト製造方法

Also Published As

Publication number Publication date
JP6850610B2 (ja) 2021-03-31
WO2016121904A1 (ja) 2016-08-04
JPWO2016121904A1 (ja) 2017-12-14
WO2016121904A9 (ja) 2016-10-06

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