Mechanism of Natural Cheese Making

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  • TOCHIHARA Takashi
    College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University
  • TAKEDA Yasuyuki
    College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University

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  • ナチュラルチーズ製造のメカニズム
  • ナチュラルチーズ セイゾウ ノ メカニズム

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<p>Cheese can be classified into natural and processed cheese. Milk, with its proteins and fats amassed into solids, is used as a raw material in the production of natural cheese, which is then used as the starting material in the production of processed cheese. The available varieties of natural cheese are based on the type of raw milk, production conditions, and microorganisms used. The production of natural cheese is undertaken since olden days; however, using a scientific approach for this is relatively recent. In this article, we will explain the scientific mechanisms underlying the basic processes involved in the production of natural cheese.</p>

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