半硬質白かびチーズの保存性に関する研究

概要

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The keeping quality of semisoft white mould cheese ripened by Pen. caseicolum was tested. The result of organoleptic test showed that the cheese did not keep for over a week at room temperature (20°C) and for over a month at cold storage temperature (2°C).In order to improve the keeping quality of the cheese, its samples were canned and sterilized at 100°C for 30 minutes and at 115°C for 6 minutes. The effects of these two sterilization methods on texture, flavor, pH and nitrogen distribution (total water soluble N, total water soluble protein N, proteose-peptone N, ammonia N, tyrosine and glutamic acid) were almost the same. But their effects on the keeping quality of the canned cheese were to a certain extent different, that is, the former sterilization method could keep the quality of the canned cheese palatable for 2 months, while the latter could do for 4 months.The keeping quality of the cheese, which was stored for 3 months at frozen temperature (-20°C) and then defrosted, was tested also.Changes in the texture, flavor, pH and nitrogen distribution of the cheese during canning process and storage were discussed.
公益社団法人日本畜産学会の論文