Studies on the Manufacture of Semisoft White Mould Cheese Ripened by <i>Penicillium caseicolum</i>

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  • <i>Penicllium Caseicolum</i>による半硬質白カビチーズの製造に関する研究
  • Penicillium caseicolum ニ ヨル ハンコウシツ ハク カビチーズ ノ セイゾウ ニ カンスル ケンキュウ 2 3
  • III. Improvement in Manufacturing and Ripening Conditions
  • III. 製造および熟成条件の改良

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1) When cheese was made from milk the acidity of which had been adjusted with lactic acid immediately after addition of lactic starter, it had a good flavor and showed the same texture as that of cheese made by the conventional procedure.<br>The pH of that cheese during ripening became close to the optimum pH for the activity of neutral protease produced by P. caseicolum.<br>2) White mould cheese ripened at 25°C overripened only at its surface. This ripening condition, however, may be useful for improvement of the manufacturing procedure of the cheese.<br>3) The soluble-phosphorus contents of semisoft white mould cheese, which had been produced by the action of neutral protease of P. caseicolum, were measured. Green cheese contained 3.4mg of phosphorus pergram and its phosphorus content reached 7.9mg/g after ripening for one week. Therefore, it was not necessary to add any phosphates to semisoft white mould cheese during the manufacturing process.

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