CHEESE CURD CONTAINING WHEY PROTEIN AND PREPARATION OF CHEESE USING THE CURD AS RAW MATERIAL

摘要

PURPOSE:To recover a whey protein in high recovery without deteriorating the taste and flavor of a cheese product by adding concentrated whey protein to a concentrated milk, adjusting the mixture to a specific acidity, adding warm water while adding rennin and a lactobacillus starter and stirring the mixture to form cheese curd. CONSTITUTION:Milk is concentrated by ultrafiltration, the obtained concentrated milk is cooled to 10-20 deg.C and a whey protein concentrated by ultrafiltration is added to the cooled product. The pH of the mixture is adjusted to 4.8-5.8 by adding an acid before or after the addition of the concentrated whey protein. Warm water or hot water is added to the mixture while adding rennin and a lactobacillus starter, stirred and instantaneously heated to effect the coagulation of the mixture and obtain a cheese curd. The cheese prepared by the conventional salting, fermentation and aging of the curd prepared by the above process has the taste, flavor and texture comparable favorably with those of cheese prepared by the exclusive use of casein protein, exhibits springy texture and leaves faint sweetness as after taste.