CAMEMBERT CHEESE AND PROCESS FOR PRODUCING SAME

摘要

The purpose of the present invention is to provide flavor-enriched Camembert cheese and a process for producing the cheese. EMC and/or LMB, which are products of partial decomposition of milk fat, is added to raw-material milk to form cheese curd, which is matured. Thus, the contents of methyl ketones and secondary alcohols which are aroma components that impart a sense of Camembert cheese are increased. Furthermore, by conducting a heat treatment under adequate conditions after the maturation, Camembert cheese can be obtained in which the flavor has been enhanced by a synergistic effect of furans and pyrazines.