Penicillium caseicolumによる半硬質白カビチーズの製造に関する研究-2・3-

概要

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1) When cheese was made from milk the acidity of which had been adjusted with lactic acid immediately after addition of lactic starter, it had a good flavor and showed the same texture as that of cheese made by the conventional procedure.The pH of that cheese during ripening became close to the optimum pH for the activity of neutral protease produced by P. caseicolum.2) White mould cheese ripened at 25°C overripened only at its surface. This ripening condition, however, may be useful for improvement of the manufacturing procedure of the cheese.3) The soluble-phosphorus contents of semisoft white mould cheese, which had been produced by the action of neutral protease of P. caseicolum, were measured. Green cheese contained 3.4mg of phosphorus pergram and its phosphorus content reached 7.9mg/g after ripening for one week. Therefore, it was not necessary to add any phosphates to semisoft white mould cheese during the manufacturing process.