| abstract |
PURPOSE: To obtain cheeses having satisfactory flavor, tissues, etc., in an extremely short time by aging the cheeses in the presence of lactic acid bacteria, etc., in a specific pressurized state. n CONSTITUTION: Cheeses are aged in the presence of lactic acid bacteria and, as necessary, an enzyme (preferably lipase or protease). In the process, the aging is carried out in a pressurized state of 100-2500kg/cm 2 . Furthermore, the lactic acid bacteria are preferably contained in a number of ≥10 7 based on 1g raw material solid content of the cheeses in starting the aging. n COPYRIGHT: (C)1992,JPO&Japio |