METHOD FOR PRODUCING MATURED TYPE NATURAL CHEESE, AND METHOD FOR PROMOTING MATURATION OF MATURED TYPE NATURAL CHEESE

摘要

PROBLEM TO BE SOLVED: To provide a method for producing natural cheese in which the maturation duration or the flavor (in particular deliciousness) can efficiently be controlled or adjusted by a simple maneuvering.;SOLUTION: The method includes, in a process for producing natural cheese, adding any one of among a lactic acid bacterium, a cell body disruption treated product thereof, or a microorganism derived proteolytic enzyme, or any combination thereof, to a cheese curd after discharging of whey (i.e. a cheese curd before maturation) and/or cheese (i.e. a cheese in an initial stage of maturation) for the subsequent maturation.;SELECTED DRAWING: None;COPYRIGHT: (C)2016,JPO&INPIT