Method for ripening cheese under high pressure
AssigneeFuji Oil Company, Limited
InventorsHitoshi Yokoyama, Norio Sawamura, Noriko Motobayashi
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Abstract
A method of producing cheese by ripening the cheese under high pressure, e.g. between 100 to 2500 kg/cm.sup.2. Ripening the cheese under high pressure significantly shortens the period of time required for ripening, while having no adverse effect on the flavor and testure of the cheese as compared to cheese ripened in the conventional manner. Ripening the cheese also reduces the proliferation of contaminant microorganisms.
Claims4
A method for producing cheese, comprising a step of ripening the cheese under a pressure of 100-2500 kg/cm.sup.2 in the presence of lactobacilli, the pressure reducing the ripening time.
A method for producing cheese, comprising a step of ripening the cheese under a pressure of 100-2500 kg/cm.sup.2 in the presence of lactobacilli and enzyme, the pressure reducing the ripening time.
Dependencies are inferred from the claim text.