PRODUCTION OF COTTAGE CHEESE

PROBLEM TO BE SOLVED: To provide a cottage cheese suppressed in pH lowering during preserving. SOLUTION: In a curd washing process in producing a cottage cheese, a controlling water as a weakly acidic water of pH 4-6 and having a sterilizing effect with an acidic water of hypochlorous acid, etc., is...

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Bibliographic Details
Main Authors UCHIDA YUKIO, KAWACHI KIMIE, SATO KAORU, KAWACHI KOJI, YAMANE YORIKO
Format Patent
LanguageEnglish
Published 07.09.1999
Edition6
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PROBLEM TO BE SOLVED: To provide a cottage cheese suppressed in pH lowering during preserving. SOLUTION: In a curd washing process in producing a cottage cheese, a controlling water as a weakly acidic water of pH 4-6 and having a sterilizing effect with an acidic water of hypochlorous acid, etc., is used to reduce an activity of lactic acid bacterium contained in the curd and to suppress pH lowering of preserved cottage cheese.
Bibliography:Application Number: JP19980046456