PROBLEM TO BE SOLVED: To provide a pasteurized natural cheese which maintains lactic acid bacteria in the high viable cell number, even when preserved for a long period, and to provide a method for producing the same.SOLUTION: The method for producing the pasteurized natural cheese includes mixing raw materials, thermally pasteurizing the mixture to deactivate microorganisms and enzymes originated from the raw materials, cooling the treated mixture in such an extent that lactic acid bacteria having healthy effects do not die out, and then adding and mixing the lactic acid bacteria. The obtained pasteurized natural cheese leaves the lactic acid bacteria in the high viable cell number, even when preserved for a long period, and little causes the change of a flavor due to ageing and the production of acids.COPYRIGHT: (C)2011,JPO&INPIT【課題】長期間保存しても乳酸菌が高い生菌数を維持する殺菌ナチュラルチーズ及びその 製造方法を提供する。【解決手段】原材料を混合後、加熱殺菌することで、原材料由来の微生物及び酵素類を失 活後、保健効果を有する乳酸菌が死滅しない程度に冷却し、乳酸菌を添加し、混合後、 長期間保存しても乳酸菌が高い生菌数で生残し、かつ熟成や酸生成による風味変化の少 ない殺菌ナチュラルチーズを得る事ができる。【選択図】なし
