METHOD FOR MANUFACTURING RIPENING CHEESE WITH CONTAMINATION OF HARMFUL MICROORGANISM AND PRODUCTION OF BIOGENIC AMINE AND RIPENING CHEESE PRODUCED THEREBY

摘要

The present invention relates to a method for producing aged cheese in which contamination of harmful microorganisms and generation of biogenic amines are suppressed, and to aged cheese prepared thereby, and more particularly, to coating the surface of the cheese before ripening with grapefruit seed extract, and at the time of ripening Contamination of harmful microorganisms and biogenic amines with excellent human stability by inhibiting the production of biogenic amines in cheese by inhibiting the production of biogenic amines in cheese by aging at low temperature with a mixture of loess and rice straw and improving the flavor and palatability of cheese. It relates to a method for producing aged cheese in which the production of is suppressed, and to aged cheese produced thereby.