最近のナチュラルチーズ製造装置  [in Japanese] Recent Natural Cheese Manufacturing Equipment  [in Japanese]

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Abstract

チーズは乳を原料として乳酸菌,凝乳酵素などの添加物を添加し,加熱,冷却,発酵,撹拌,分離,圧搾,切断などの種々の単位操作を施すことによって風味豊かで,まろやかな食感をもったチーズとして生まれ変わる.チーズは乳タンパク質,乳脂肪が豊富であり,人々の栄養摂取と健康の増進に貢献してきた.近年,生乳の除菌・殺菌やチーズ用乳の成分調整の乳処理工程からチーズ製造まで連続式製造装置が開発され,設備の大型化や自動化が進み,品質の向上と安定化,工数の削減に貢献している.本稿ではそれらの代表的な最近のナチュラルチーズ製造装置について解説した.

Raw milk will be reborn as cheese by adding additives such as lactic acid bacteria, milk-clotting enzyme as a raw material and by applying unit operation such as heating, cooling, fermentation, agitation, separation, pressing, and cutting. Cheese is rich in milk protein and milk fat and has been contributing to the health and nutrition of the people. In recent years, a large scale of continuous cheese manufacturing equipment has been developed including pre-treatment process such as bacteria removal separator, microfiltration membrane and pasteurisation of raw milk and component adjustment of milk for cheese. Automation and large scale of equipment has contributed to the improvement of quality and reduction of man-hours. In this paper we outline the trends of recent natural cheese manufacturing equipment and facilities about cheddar cheese and mozzarella cheese as an example.

Journal

  • Japan Journal of Food Engineering

    Japan Journal of Food Engineering 14(2), 75-86, 2013

    Japan Society for Food Engineering

Codes

  • NII Article ID (NAID)
    130005078821
  • NII NACSIS-CAT ID (NCID)
    AA12076107
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • Journal Type
    大学紀要
  • ISSN
    1345-7942
  • NDL Article ID
    024764566
  • NDL Call No.
    Z74-C69
  • Data Source
    NDL  IR  J-STAGE 
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