Production manner null of cheese whey fermentation

摘要

PROBLEM TO BE SOLVED: To obtain a cheese shey fermentated beverage by which a feeling of coating film formation inside a mouth caused by means of a protein suspended matter, a rough taste and a bad feeling of passage through a throat are dissolved by adding a calcium compound so as to execute a process heating after defatting from a cheese whey, adding lactic acid bacteria and, after that, executing solid-liquid separation so as to remove a solid body. SOLUTION: Defatting is executed from the cheese whey which is obtained by actuating starter lactic acid bacteria to bacteria-processed milk for producing cheese. Then, the calcium compound being a calcium chloride and a calcium hydroxide is favorably added so as to execute the heating processing by 85-95 deg.C, yogult lactic acid bacteria are added so as to execute fermentation after that and, then, solid-liquid separation is executed so as to remove the solid body. It is favorable that the starter lactic acid bacteria is a lactococcus lactis 8W strain(FERM P-14165) and the lactococcus lactis 712A strain (FERM P-15235).