Snow Brand Milk Products Co., Ltd.

Toshiaki Ishii

Keisuke Shimizu

Yukihiro Saiki

Junichi Naka

Kunio Ueda

Kazuhiko Sagara

Masanori Hirata

Takanori Wada

Hitoshi Sano

Shigekatsu Sato

Toshikazu Shimada

Takayoshi Takahashi

Toshikazu Kamiki

Disclosed herein is a process for the continuous and quick production of cheese curds from milk, which comprises cooling a concentrated milk which has been obtained by ultrafiltration, adjusting its pH to 4.8-5.8 without coagulation, adding a milk-coagulating enzyme and/or a lactic acid bacterium starter, and the quickly heating the resultant mixture to 25.degree.-84.degree. C., whereby cheese curds are continuously formed, the heating of the mixture preferably being effected by heating a permeate separated out by the ultrafiltration and then mixing the heated permeate with the mixture. The thus-obtained cheese curds affording cheese having smooth texture.

Continuous production process of cheese curds and production process of

A method of producing a cheese product in snack-sized form comprising the steps of cooling a molten cheese to a temperature of about 45.degree. C. to 35.degree. C., heating a surface area extending in the radial direction from the surface of the cheese to a thickness of 1/8 to 1/6 of the cheese diameter of the cooled cheese to a temperature of about 52.degree. C. to 39.degree. C., cutting the heated cheese into snack sized pieces by rolling within a mold die for rounding the pieces of cheese, and forming each of the snack sized pieces into a rounded shape without corners, thereby providing a snack sized cheese product formed into a desirable rounded shape such as spherical, ellipsoidal, and barrel shape and having good appearance without creases and cracks on the surface thereof as well as a homogeneous texture.

Method of producing a cheese product in snack-sized form

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Tokorozawa, Japan

Toshiaki Ishii