(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2012/117450 Al 7 September 2012 (07.09.2012) P O P C T

(51) International Patent Classification: Sainte-Mere, 2, rue du Docteur Boutrois - B.P. 93, 14230 A23C 19/06 (2006.01) A23C 19/10 (2006.01) Isigny-sur-Mer (FR). LESENECAL, Luc [FR/FR]; c/o A23C 19/068 (2006.01) A23C 19/09 (2006.01) Isigny Sainte-Mere, 2, rue du Docteur Boutrois - B.P. 93, A23C 19/076 (2006.01) 14230 Isigny-sur-Mer (FR). (21) International Application Number: (74) Agent: The Patent Corporate body of Ono & Co.; Mi- PCT/JP201 1/001239 tobe Bldg. 4F., 1-13-1, Kandaizumi-cho, Chiyoda-ku, Tokyo, 1010024 (JP). (22) International Filing Date: 3 March 201 1 (03.03.201 1) (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, English (25) Filing Language: AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, (26) Publication Language: English CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, (71) Applicants (for all designated States except US): HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, Takanashi Milk Products Co., Ltd. [JP/JP]; 5 Hon- KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, juku-cho, Asahi-ku, Yokohama-shi, Kanagawa, 2410023 MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, (JP). Isigny Sainte-Mere [FR/FR]; 2, rue du Docteur OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, Boutrois-B.P.93, 14230 Isigny-sur-Mer, (FR). SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, (72) Inventors; and UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (75) Inventors/Applicants (for US only) : NAKAJIMA, Kenji (84) Designated States (unless otherwise indicated, for every [JP/JP]; c/o Takanashi Milk Products Co., Ltd., 5 Hon- kind of regional protection available): ARIPO (BW, GH, juku-cho, Asahi-ku, Yokohama-shi, Kanagawa, 2410023 GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, (JP). TAKAHASHI, Masanobu [JP/JP]; c/o Takanashi ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, Milk Products Co., Ltd., 5 Honjuku-cho, Asahi-ku, Yoko TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, hama-shi, Kanagawa, 2410023 (JP). HOSODA, Masataka EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, [JP/JP]; c/o Takanashi Milk Products Co., Ltd., 5 Hon MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, juku-cho, Asahi-ku, Yokohama-shi, Kanagawa, 2410023 TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, (JP). HIRAMATSU, Masaru [JP/JP]; c/o Takanashi Milk ML, MR, NE, SN, TD, TG). Products Co., Ltd., 5 Honjuku-cho, Asahi-ku, Yoko hama-shi, Kanagawa, 2410023 (JP). TAKANASHI, Published: Nobuyoshi [JP/JP]; c/o Takanashi Milk Products Co., Ltd., — with international search report (Art. 21(3)) 5 Honjuku-cho, Asahi-ku, Yokohama-shi, Kanagawa, 2410023 (JP). DELAHAYE, Daniel [FR/FR]; c/o Isigny

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(54) Title: METHOD FOR PRODUCING PASTEURIZED FRESH CHEESE o (57) Abstract: Provided is a method for producing long-storable pasteurized fresh cheese which has a soft texture and has an ex tremely good taste, in which water separates little and of which the pH and the acidity hardly lower. The method for producing long- storable pasteurized fresh cheese comprises the following steps (a) to (e): (a) a step of curdling a milk material to prepare curd; (b) a step of separating whey from the curd to prepare cheese curd; (c) a step of adding a stabilizer to the separated whey; (d) a step of mixing the stabilizer-added whey with the cheese curd; and (e) a step of pasteurizing the cheese curd by heating. Description Title of Invention: METHOD FOR PRODUCING PASTEURIZED FRESH CHEESE Technical Field [0001] The present invention relates to a method for producing long-storable pasteurized fresh cheese. Background Art [0002] Fresh cheese is a type of unmatured cheese that is obtained by removing whey from curd prepared by curdling a milk material with lactic bacteria, rennet, acid and the like. The fresh cheese of the type is known to include fromage blanc, quark, cottage cheese, mascarpone, ricotta, mozzarella, etc. [0003] Of the fresh cheese of the type, fromage blanc is one produced by curdling a milk material with lactic bacteria or with a combination of lactic bacteria and rennet; and this is low in fat, and has a mild taste of cheese and its texture is mild as compared with yogurt. [0004] However, since lactic bacteria exist alive therein, the pH, the acidity and the taste of fromage blanc may change during storage, and therefore, the recommended use-by date thereof is generally short. Accordingly, fromage blanc will have to be imported in Japan from France or the like by air; and owing to the short best-before period and the high price thereof, the distribution of fromage blanc in the Japanese market is on a low level. [0005] Even though fromage blanc is available, its use in western confectionery or the like that is sold in an aseptically-limited area such as department stores or the like is difficult in Japan. [0006] Accordingly, for removing the aseptic limitation as above, pasteurization of fromage blanc may be taken into consideration; however, when an acidic cheese curd is pas teurized in thermal pasteurization of ordinary pasteurization, then the whey protein such as b-galactoglobulin or the like may be thermally denatured and may bind to the surfaces of casein micelles whereby the structure of the casein micelle would change from the structure thereof before heating and the cheese may lose the characteristic soft taste and texture thereof and the commercial value thereof may greatly lower. Therefore, thermal pasteurization of fromage blanc has heretofore been difficult. [0007] For pasteurization of fresh cheese such as quark or the like, a method of adding high- methoxyl pectin to cheese curd is reported (Patent Literature 1). [0008] In this method, however, high-methoxyl pectin must be added to cheese curd having a small water content, therefore requiring a strong force for stirring, and the operability is poor. In addition, the cheese curd to be obtained is pasty and therefore its texture greatly differs from the original one, and there could not be admitted at all any other effect than the effect of preventing water separation. [0009] For further developing the method for enhancing the dispersibility of the stabilizer, a method is reported that comprises a step of heating, stirring and liquefying fresh cheese such as quark or the like to make it have a viscosity at 40°C of at most 50 poises not causing thermal denaturation thereof, a step adding high-methoxyl pectin thereto before or after the previous step, and a step of homogenizing it after its pH is controlled to be from 3.5 to 4.6, and thereafter thermally pasteurizing it (Patent Literature 2). In this method, cheese curd is softened under heat with no additional force given thereto, and thereafter the stabilizer is added thereto; and in this, therefore, dispersion and pasteurization could be attained with a force weaker than that in the method described in Patent Literature 1. [0010] However, in this method, since high-methoxyl pectin is added as powdery, it soon coagulates after sprayed on acidic cheese curd, and therefore it could not exhibit an effect of preventing protein denaturation and, in addition, the operability is poor since the homogenizer is clogged. Further, for this method, it is suggested to use a solution of the stabilizer previously dissolved in water to thereby enhance the dispersibility thereof; however, the cheese curd would be diluted with water in which the stabilizer is dissolved; and therefore, even though the method could be effective in some degree for preventing texture degradation during storage and for preventing water separation, there still remains a problem in that, since the amount of water increases, the physical properties and the taste of the cheese curd would greatly differ from those of the cheese curd to which the stabilizer is not added. [001 1] Further proposed is use of thermophile bacteria such as bulgaricus, thermophilus and the like bacteria as the lactic bacteria for use in production of unmatured soft cheese, with which the pH is lowered to at most 4.0 before pasteurization therefore providing unmatured soft cheese having good texture and good physical properties (Patent Literature 3). [0012] However, use of thermophile bacteria such as bulgaricus, thermophilus and the like bacteria is problematic in that the taste of the unmatured soft cheese changes, the effect thereof for preventing thermal denaturation by long-term heat is poor, and hot-packing is not employable. Citation List Patent Literature [0013] PTL 1: JP-A 57-47445 PTL 2: JP-A 5-252866 PTL 3: JP-A 58-71842 Summary of Invention Technical Problem [0014] Accordingly, an object of the present invention is to provide a method for producing long-storable pasteurized fresh cheese which has a soft texture and has an extremely good taste, in which water separates little and of which the pH and the acidity hardly lower. Solution to Problem [0015] For solving the above-mentioned problems, the present inventors have assiduously studied and, as a result, have found that, in production of fresh cheese, when a stabilizer solution is prepared by using the whey heretofore separated and discarded in obtaining cheese curd and when this is again mixed with cheese curd and then p as teurized, then long-storable fresh cheese having solved the above problems can be obtained, and have completed the invention. [0016] Specifically, the invention is a method for producing pasteurized fresh cheese, comprising the following steps (a) to (e): (a) a step of curdling a milk material to prepare curd; (b) a step of separating whey from the curd to prepare cheese curd; (c) a step of adding a stabilizer to the separated whey; (d) a step of mixing the stabilizer-added whey with the cheese curd; (e) a step of pasteurizing the cheese curd by heating. [0017] The invention is also the pasteurized fresh cheese produced according to the method for producing pasteurized fresh cheese. Advantageous Effects of Invention [0018] According to the method for producing pasteurized fresh cheese of the invention, a stabilizer solution is prepared by using whey, and this is again mixed in cheese curd, whereby the stabilizer can be uniformly mixed in the cheese curd without losing the mineral balance in the mixture, and in addition, the whey heretofore discarded in the art is recycled and the method is ecological for the environment. [0019] According to the method for producing pasteurized fresh cheese of the invention, in addition, long-storable fresh cheese having a long best-before period can be obtained, which has a soft texture and has a good taste, in which water separates little and of which the pH and the acidity hardly lower, in an inexpensive and simple process not requiring any additional facility investment for which a homogenizer and a pasteurizer may be added to ordinary fresh cheese production facilities. [0020] Further, the fresh cheese obtained according to the method for producing pasteurized fresh cheese of the invention has a long best-before period in which the lactic bacteria are pasteurized, and therefore can be used in western confectionery to be sold in aseptically-limited department stores, or can be dealt with in ordinary supermarkets. [0021] Moreover, the fresh cheese of the invention has resistance to heat, and is therefore usable in a cooking process with heating, in which, however, ordinary fresh cheese could not be used owing to thermal denaturation of protein therein by heating. A c cordingly, use of the pasteurized fresh cheese of the invention makes it possible to develop new dessert and dishes using fresh cheese, and the fresh cheese market is expected to expand. Description of Embodiments [0022] In this description, fresh cheese means a type of unmatured cheese that is obtained by separating whey from curd prepared by curdling a milk material with lactic bacteria, rennet, acid or their combination. The fresh cheese of the type includes fromage blanc, quark, cottage cheese, mascarpone, ricotta, mozzarella, etc. The fresh cheese of those types has a total solid content of almost from 5 to 30% by mass (hereinafter simply "%") or so, in which the fat content is from 0 to 40% or so. In this description, "p as teurized fresh cheese" means that the fresh cheese is pasteurized to such a degree that the count of ordinary viable bacteria in the fresh cheese immediately after its production is on a level on which the fresh cheese does not degrade even after stored for a long period of time, for example, to a degree of at most 1000 cells/g, preferably at most 300 cells/g. The count of ordinary viable bacteria may be determined, for example, by using a standard agar medium. In some countries, pasteurized fresh cheese could not be called fresh cheese. In such a case, the pasteurized fresh cheese will be dealt as a fresh cheese-like food. [0023] In the production method for pasteurized fresh cheese of the invention (hereinafter this may be simply referred to as "the production method of the invention"), the step (a) is a step of curdling a milk material to prepare curd. For curdling a milk material in the step (a), employable are a known milk material and a known curdling method (as in Natural Cheese Production Technique Manual: by Japan Dairy Council, Zao Dairy Center) in accordance with the type of the intended fresh cheese. [0024] The step (b) in the production method of the invention is a step of separating whey from the curd obtained in the step (a) to prepare cheese curd. The whey separation in the step (b) may be attained by known separation means, for example, through water removal by putting the curd in a cloth bag, a mold or the like, or through centrifugation with a centrifuge, or through molecular fractionation through a filtration membrane such as an ultrafiltration (UF) membrane, a microfiltration (MF) membrane, etc. Of those separation means, preferred is molecular fractionation through a filtration membrane since the fresh cheese to be obtained has an excellent taste and texture and since the yield of the cheese curd is high. More preferred is molecular fractionation through an ultrafiltration membrane having a fractionation molecular weight of from 10,000 to 150,000, preferably from 50,000 to 150,000, or through a microfiltration membrane having a pore size of from 0.1 to 0.5 micrometers, preferably from 0.1 to 0.2 micrometers. The microfiltration apparatus with such a filtration membrane can be suitably selected, and is preferably a cross-flow filtration apparatus. The degree of whey separation by the separation means may vary depending on the type of the intended fresh cheese, but taking the matter into consideration that the cheese curd will be diluted by the addition of the stabilizer-added whey to be mentioned below, the curd after whey separation is somewhat hard. Concretely, the degree of whey separation is such that the total solid content in the cheese curd could be from 1.1 to 3.0 times before the filtration, preferably from 1.5 to 2.2 times. The whey separation may be attained at 10 to 70°C, preferably at 10 to 50°C. [0025] The step (c) in the production method of the invention is a step of adding a stabilizer to the whey separated in the step (b). The stabilizer to be used in the step (c) is not specifically defined, and may be any one capable of preventing protein coagulation under an acidic condition, including, for example, high-methoxyl pectin, sodium car- boxymethyl cellulose, soybean polysaccharides, etc. Of those stabilizers, preferred is high-methoxyl pectin. The stabilizer may be added to the whey to be from 0.5 to 6.0%, preferably from 1.5 to 4.0%. The stabilizer-added whey is heated with stirring at 60°C to 90°C, preferably at 70°C to 85°C for completely dissolving the stabilizer therein. After heated, the whey is cooled to 5°C to 30°C, preferably to 10°C to 25°C. [0026] The step (d) in the production method of the invention is a step of mixing the stabilizer-added whey prepared in the step (c) (this is hereinunder referred to as "stabilizer solution) with the cheese curd obtained in the step (b). The amount of the stabilizer solution to be mixed in the cheese curd may differ depending on the type of the intended fresh cheese and on the concentration of the stabilizer in the stabilizer solution, but may be such that the stabilizer in the cheese curd could account for from 0.1 to 0.7%, preferably from 0.3 to 0.5%. The mixing method for the stabilizer solution and the cheese curd is not specifically defined. For example, the stabilizer solution cooled at 10°C to 25°C may be added to the cheese curd at 10°C to 25°C, and thereafter these may be dispersed and well mixed using a stirring device, a static mixer or the like. After mixed, the mixture may be preheated to the temperature suitable for thermal pasteurization in the step (e) to be mentioned below, and may be optionally further ho mogenized. [0027] The step (e) in the production method of the invention is a step of pasteurizing the cheese curd obtained in the step (d), by heating. The thermal pasteurization in the step (e) is attained under the condition under which lactic bacteria and others are killed, for example, at least under the pasteurization condition at 63°C for 30 minutes (LTLT p as teurization) or comparable thereto, preferably at least under the pasteurization condition at 72 °C for 15 seconds (HTST pasteurization) or comparable thereto. [0028] After the step (e), fatty ingredients such as cream or the like, as well as sauces and other ingredients of fruits, confectionery materials and the like may be added depending on the type of the intended fresh cheese. [0029] The cheese curd obtained in the above may be further processed in a step of filling it in a container (step (f)). The container to be used in the step (f) is not specifically defined, including, for example, cup containers, pillow packages and the like formed of a single material of polypropylene, ethylene/vinyl alcohol copolymer or the like or a composite material thereof. Especially for preventing taste and texture degradation in long-term storage, the material to form the container may be good to have a high gas- barrier capability, for example, having an oxygen permeability, as measured according to the method of JIS K7126 (MOCON method) in an environment at a temperature of 20°C and a humidity of 50%, of at most 1000 ml/(m 2 day MPa), preferably at most 100 ml/(m 2 day MPa). The method of filling the cheese curd into the container is not specifically defined, and for example, the cheese curd may be filled thereinto by hot- packing, cold-packing or the like. In particular, preferred is hot-packing because of the reasons that the foreign bacteria and fungi that may come in during filling could be killed and the container could be pasteurized and the contamination risk could be reduced, that a sanitary environment could be attained also in mixing the side material and the cheese curd, and that the best-before period of the product could be prolonged. The temperature in hot-packing may be from 55 to 85°C, preferably from 70 to 80°C. [0030] The container filled with the cheese curd may be sealed up with a film of aluminium or the like material, and may be good to be refrigerated at 10°C or lower. [0031] Preferably, all the steps of the production method of the invention are automated and attained aseptically. In that manner, the product in a container is contaminated little by microbes such as fungi and others and its risk of degradation during storage may be reduced. [0032] As described in the above, according to the production method of the invention, needless-to-say, not only fresh cheese can be obtained but also lactic bacteria can be pasteurized with neither changing the texture of the product nor detracting from the taste thereof. Accordingly, the invention is favorable for production of fresh cheese such as fromage blanc, quark or the like having a soft texture and using at least lactic bacteria in curdling, in which the lactic bacteria remain alive. [0033] Concrete embodiments of actually producing fromage blanc and quark as fresh cheese according to the production method of the invention are described below. [0034] First, raw milk, or defatted milk or defatted condensed milk or the like is combined with a fatty ingredient such as cream or the like to prepare a milk material so stan dardized as to have a nonfat milk solid content of from 8.0 to 16.0% and a fat content of from 0 to 10.0%, and this is homogenized and pasteurized. The condition for pas teurization is from a condition at 72°C for 15 seconds (HTST pasteurization) to a condition at 120°C to 135°C for 1 to 3 seconds (UHT pasteurization) in the case where lactic bacteria are used alone, and is a condition at 72 to 78°C for 15 seconds (HTST pasteurization) in the case where lactic bacteria and rennet are used as combined. After the pasteurization, the system is cooled to the optimum fermentation temperature for the lactic bacteria used. The lactic bacteria to be used here include Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconstoc mesenteroides subsp. cremoris, Leuconostoc pseudomesenteorides, Lactococcus lactis subsp. lactis biovar diacety lactis, Streptococcus thermophilus, Lactbacillus delbrueckii subsp. bulugaricus, Lactbacillus delbrueckii subsp. lactis, Lactbacillus helveticus, etc.; and these may be used either singly or as combined. In case where a commercially- available DVS starter containing these lactic bacteria is added to the milk material, its amount to be added may be from 0.001 to 0.5%; and at the optimum fermentation temperature for the lactic bacteria used, the system is fermented to have a pH of from 3.5 to 5.0, preferably from 4.3 to 4.5 to give the intended curd. [0035] With stirring, the curd is cooled to 10°C or lower to thereby stop the fermentation of the lactic bacteria. Next, the cheese curd is separated from the curd, for which is em ployable any known separation means of, for example, water removal by putting the curd in a cloth bag, a mold or the like, or centrifugation with a centrifuge, or molecular fractionation through a filtration membrane such as an ultrafiltration (UF) membrane, a microfiltration (MF) membrane, etc. Preferably, in the case of using a microfiltration membrane, the system is heated up to a temperature of 50°C or so not causing protein denaturation, and filtered in a mode of cross-flow filtration using a cross-flow filtration apparatus equipped with a microfiltration (MF) membrane having a pore size of 0.1 micrometers to remove whey, and the curd is condensed so as to have a total solid content of from 1.5 to 2.2 times before the filtration, thereby giving the intended cheese curd. [0036] A part of the whey separated in the above is collected, then high-methoxyl pectin is added to the whey and heated up to 85°C with well stirring so as to completely dissolve high-methoxyl pectin therein, and thereafter cooled to prepare a 1.5 to 4.0% high- methoxyl pectin solution. [0037] The high-methoxyl pectin solution prepared in the above is added to the cheese curd separated in the above so that high-methoxyl pectin could be in an amount of from 0.1 to 0.7%, preferably from 0.3% to 0.5% therein, and well mixed to thereby make high- methoxyl pectin well dispersed in the curd. When not well dispersed, the curd could not be well prevented from coagulating. Subsequently, the cheese curd is preheated at 50 to 70°C and homogenized with a homogenizer. [0038] The cheese curd thus homogenized and preheated in the above is heated and kept at 72°C to 78°C for at least 15 seconds for HTST pasteurization. [0039] While kept at 65 to 75 °C, the cheese curd thus pasteurized in the above is filled in a container to give fromage blanc. After filled therein, the container is sealed up with a film of an aluminium material or the like, and the individual containers with fromage blanc therein are cooled to 10°C or lower. [0040] The pasteurized fresh cheese produced according to the production method of the invention has a soft texture and a good taste needless-to-say not only immediately after its production but also after storage for 90 days, in which water separates little and of which the pH and the acidity hardly lower. As a result, as compared with ordinary non- pasteurized fresh cheese, the fresh cheese can have a best-before period prolonged by at least 60 days. Examples [0041] The invention is described in detail with reference to Examples given below; however, the invention should not be limited at all to these Examples. [0042] Example 1: Production of fromage blanc (1): Raw milk (having a nonfat milk solid content of 9.0% and a fat content of 3.8%) was homogenized with a homogenizer, then kept at 75°C for 15 seconds for HTST p as teurization. Next, this was cooled to 20°C to prepare pasteurized milk. A com mercially-available lactic bacteria DVS starter for cheese (containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis, manufactured by Christian Hansen) was added thereto in an amount of 0.01%, and this was fermented at 20°C for 19 hours until its pH could reach 4.3 to give curd. The curd was cooled to 10 °C or lower with stirring with a propeller to thereby stop the fermentation of the lactic bacteria. [0043] The cooled curd was again heated up to a temperature of 45°C or so at which the milk protein would not denature, and while kept at the temperature, this was filtered in a mode of cross-flow filtration using a condensation apparatus equipped with a micro- filtration membrane having a pore side of 0.1 micrometers, thereby condensing it so that the total solid content of the curd could be 2.2 times before the filtration, thereby giving cheese curd. Until use, the cheese curd was kept refrigerated at 10°C. A high- methoxyl pectin powder was added to a part of the whey separated from the curd, and heated up to 85°C with stirring so as to be completely dissolved, thereby preparing a 3.01% high-methoxyl pectin solution. Like the cheese curd, the high-methoxyl pectin solution dissolved in whey was kept refrigerated at IOC. [0044] The 3.01% high-methoxyl pectin solution was added to the cheese curd prepared in the above, in a ratio of 1.66 to 8.34 by mass of the cheese curd so that high-methoxyl pectin could be in an amount of 0.5% in the cheese curd. This fully well stirred to well swell high-methoxyl pectin. Subsequently, cheese curd was preheated at 60°C, then ho mogenized with a homogenizer under a pressure of 100 kg/cm 2; and after thus ho mogenized, this was heated up to 75°C on a plate and kept as such for 15 seconds for plate pasteurization. After the plate pasteurization, this was filled in a cup container formed of polypropylene sheet/ethylene-vinyl alcohol copolymer sheet/polypropylene sheet (having an oxygen permeability in an environment at a temperature of 20°C and a humidity of 50% of 15 ml/(m 2 day MPa)) having a high gas-barrier capability (manufactured by Atsugi Plastic), while kept at a temperature of from 70°C to 75°C, thereby producing fromage blanc. [0045] The cupped fromage blanc was cooled to 10°C or lower, and stored with re frigeration. Before storage, the fromage blanc was cultivated on a standard agar medium and on a BCP-added plate count agar medium, and the count of ordinary viable bacteria and the count of lactic bacteria therein were determined. In addition, the pH and the acidity of the fromage blanc were measured according to known methods. Further, the texture and the taste of the fromage blanc were evaluated through self- assessment. Still further, on day 30, 60, 90 and 120 after the storage with refrigeration, the fromage blanc was analyzed for the count of ordinary viable bacteria and the count of lactic bacteria therein, and for the pH and the acidity thereof; and in addition, the texture and the taste of the fromage blanc after stored with refrigeration were evaluated through self-assessment. [0046] As a result of the test on the standard agar medium, the count of ordinary viable bacteria in the fromage blanc before storage was 250 cells/g. As a result of the test on the BCP-added plate count agar medium, the count of lactic bacteria in the fromage blanc before storage was at most 10 cells/g. The pH of the fromage blanc before storage was 4.31, and the acidity thereof was 1.18. The texture of the fromage blanc was soft, and the hardness thereof was good. [0047] After storage for 30 days, the count of ordinary viable bacteria in the fromage blanc was 260 cells/g, and the count of lactic bacteria therein was at most 10 cells/g. The pH of the fromage blanc was 4.31, and the acidity thereof was 1.18; and therefore, no change was found in the pH and the acidity owing to the propagation of lactic bacteria in the fromage blanc. In addition, the texture of the fromage blanc was soft, and the hardness thereof was good. [0048] After storage for 60 days, the count of ordinary viable bacteria in the fromage blanc was 250 cells/g, and the count of lactic bacteria therein was at most 10 cells/g. The pH of the fromage blanc was 4.32, and the acidity thereof was 1.19; and therefore, no change was found in the pH and the acidity owing to the propagation of lactic bacteria in the fromage blanc. In addition, the texture of the fromage blanc was soft, and the hardness thereof was good. [0049] After storage for 90 days, the count of ordinary viable bacteria in the fromage blanc was 240 cells/g, and the count of lactic bacteria therein was at most 10 cells/g. The pH of the fromage blanc was 4.34, and the acidity thereof was 1.18; and therefore, no change was found in the pH and the acidity owing to the propagation of lactic bacteria in the fromage blanc. In addition, the texture of the fromage blanc was soft, and the hardness thereof was good. [0050] After storage for 120 days, the count of ordinary viable bacteria in the fromage blanc was 250 cells/g, and the count of lactic bacteria therein was at most 10 cells/g. The pH of the fromage blanc was 4.35, and the acidity thereof was 1.17; and therefore, no change was found in the pH and the acidity owing to the propagation of lactic bacteria in the fromage blanc. In addition, the texture of the fromage blanc was soft, and the hardness thereof was good. [0051] The fromage blanc obtained in Example 1 was near without limit to natural fromage blanc not containing the stabilizer even after stored for 120 days, and its texture and taste were good. In addition, there occurred no water separation in the fromage blanc during storage, and its texture was soft and its hardness was good. [0052] Comparative Example 1: Production of fromage blanc (2): Fromage blanc was produced in the same manner as in Example 1, except that, in preparing the stabilizer solution, high-methoxyl pectin was dissolved in water to prepare a 2.0% stabilizer solution and this was mixed in the cheese curd. [0053] The fromage blanc had nearly the same properties as those of the fromage blanc produced in Example 1, however, it had a strong pectin paste texture, and its taste was poor. In addition, since the fromage blanc lost the mineral balance therein, its taste differed from that of fromage blanc not containing the stabilizer. Further, as compared with that in Example 1, there occurred much water separation in the fromage blanc during storage for 60 days. [0054] Comparative Example 2: Production of fromage blanc (3): Fromage blanc was produced in the same manner as in Example 1, except that high- methoxyl pectin was, directly as it was powdery, added to the cheese curd in an amount of 0.5%, not dissolved in whey or water. [0055] As compared with that produced in Example 1, the fromage blanc was poor in the protein coagulation-preventing effect since high-methoxyl pectin could not be dispersed overall therein, and therefore, its texture was rough and powdery, and the protein denaturation-inhibiting effect of high-methoxyl pectin was insufficient. [0056] Example 2: Production of fromage blanc (4): Fromage blanc was produced in the same manner as in Example 1, and filled in a cup container formed of polypropylene sheet/ethylene-vinyl alcohol copolymer sheet/ polypropylene sheet (having an oxygen permeability, as measured according to JIS K7126 (MOCON method) in an environment at a temperature of 20°C and a humidity of 50%, of 15 ml/(m2 day MPa)) having a high gas-barrier capability (manufactured by Atsugi Plastic), and in a cup container formed of polypropylene sheet (having an oxygen permeability in an environment at a temperature of 20 °C and a humidity of 50%, of 3900 ml/(m2 day MPa)) generally used for ordinary fresh cheese (manufactured by Atsugi Plastic), and stored in a refrigerator set at 10 °C for 90 days, and the two were compared with each other in point of the physical properties, the outward appearance and the texture and taste thereof. [0057] When filled in the ordinary cup container, the fromage blanc degraded in the taste thereof after storage at 10°C for 90 days (it lost its freshness feel); however, when filled in the cup container having a high gas-barrier capability, the fromage blanc was prevented from degrading in the taste thereof (it did not lose its freshness feel), and like that immediately after the start of storage, the fromage blanc was still good after storage. Industrial Applicability [0058] According to the production method for pasteurized fresh cheese of the invention, there can be obtained long-storable pasteurized fresh cheese which has a long best- before period and has a soft texture and a good taste like natural fromage blanc, in which water separation hardly occurs and of which the pH and the acidity hardly lower. [0059] Accordingly, the fresh cheese can be used in western confectionery to be sold in de partment stores, or can be dealt with in ordinary supermarkets in which fresh cheese has heretofore been dealt with little owing to the shortness of the best-before period thereof. WO 2012/117450 PCT/JP2011/001239

Claims

[Claim 1] A method for producing pasteurized fresh cheese, comprising the following steps (a) to (e): (a) a step of curdling a milk material to prepare curd; (b) a step of separating whey from the curd to prepare cheese curd; (c) a step of adding a stabilizer to the separated whey; (d) a step of mixing the stabilizer-added whey with the cheese curd; (e) a step of pasteurizing the cheese curd by heating. [Claim 2] The method for producing pasteurized fresh cheese as claimed in claim 1, wherein in the step (a), the milk material is curdled at least by the use of lactic bacteria. [Claim 3] The method for producing pasteurized fresh cheese as claimed in claim 1, wherein in the step (b), whey is separated from the curd through an ultrafiltration membrane or a microfiltration membrane. [Claim 4] The method for producing pasteurized fresh cheese as claimed in claim 1, wherein in the step (c), the stabilizer is high-methoxyl pectin. [Claim 5] The method for producing pasteurized fresh cheese as claimed in claim 1, wherein in the step (d), the stabilizer-added whey is mixed so that the amount of the stabilizer in the curd cheese could be from 0.1 to 0.7%. [Claim 6] The method for producing pasteurized fresh cheese as claimed in claim 1, wherein in the step (e), the cheese curd is pasteurized at least under the pasteurization condition at 63°C for 30 minutes (LTLT p as teurization) or comparable thereto. [Claim 7] The method for producing pasteurized fresh cheese as claimed in claim 1, further including the following step (f): (f) a step of filling the cheese curd in a container. [Claim 8] The method for producing pasteurized fresh cheese as claimed in claim 7, wherein in the step (f), the cheese curd is filled in a container at 55 to 85°C. [Claim 9] A pasteurized fresh cheese produced according to the method for producing pasteurized fresh cheese of any of claims 1 to 8. [Claim 10] The pasteurized fresh cheese as claimed in claim 9, which is fromage blanc or quark. [Claim 11] The pasteurized fresh cheese as claimed in claim 9 or 10, which is filled in a container formed of a material having an oxygen per meability, as measured according to JIS K7126 (MOCON method) in an environment at a temperature of 20°C and a humidity of 50%, of at PCT/JP2011/001239 most 1000 ml/(m2 day MPa). A . CLASSIFICATION O F SUBJECT MATTER INV. A23C19/06 A23C19/068 A23C19/076 A23C19/10 A23C19/09 ADD.

According to International Patent Classification (IPC) or to both national classification and IPC

B . FIELDS SEARCHED Minimum documentation searched (classification system followed by classification symbols) A23C

Documentation searched other than minimum documentation to the extent that such documents are included in the fields searched

Electronic data base consulted during the international search (name of data base and, where practical, search terms used)

EPO-Internal , BIOSIS, COMPENDEX, EMBASE, FSTA, WPI Data

C . DOCUMENTS CONSIDERED TO B E RELEVANT

Category* Citation of document, with indication, where appropriate, of the relevant passages Relevant to claim No.

EP 1 579 769 Al (KRAFT FOODS HOLDINGS INC 1-11 [US] ) 28 September 2005 (2005-09-28) col umn 3 , paragraph [0010] - paragraph [0011] ; exampl es col umn 5 , paragraph 19 - col umn 6 , paragraph 20

EP 1 020 120 A2 (KRAFT FOODS INC [US] 1-3 ,5-11 KRAFT FOODS NORTH AMERICA INC [US] ) 19 July 2000 (2000-07-19) page 4 , paragraph [0019] - page 6 , 4 paragraph [0025]

US 5 882 704 A (YAMAGUCHI YUKIHI R0 [JP] ET 9-11 AL) 16 March 1999 (1999-03-16) c l aims ; exampl es

/--

Further documents are listed in the continuation of Box C . See patent family annex.

* Special categories of cited documents : "T" later document published after the international filing date or priority date and not in conflict with the application but "A" document defining the general state of the art which is not cited to understand the principle o r theory underlying the considered to be of particular relevance invention "E" earlier document but published on or after the international "X" document of particular relevance; the claimed invention filing date cannot be considered novel or cannot be considered to "L" documentwhich may throw doubts on priority claim(s) or involve an inventive step when the document is taken alone which is cited to establish the publication date of another "Y" document of particular relevance; the claimed invention citation or other special reason (as specified) cannot be considered to involve an inventive step when the "O" document referring to an oral disclosure, use, exhibition or document is combined with one or more other such docu¬ other means ments, such combination being obvious to a person skilled in the art. "P" document published prior to the international filing date but later than the priority date claimed "&" document member of the same patent family

Date of the actual completion of the international search Date of mailing of the international search report

12 July 2011 20/07/2011

Name and mailing address of the ISA/ Authorized officer European Patent Office, P.B. 5818 Patentlaan 2 NL - 2280 HV Rijswijk Tel. (+31-70) 340-2040, Fax: (+31-70) 340-3016 Smeets , Di eter C(Continuation). DOCUMENTS CONSIDERED TO BE RELEVANT

Category* Citation of document, with indication, where appropriate, of the relevant passages Relevant to claim No.

J P 57 047445 A (MEIJI MI LK PROD CO LTD) 18 March 1982 (1982-03-18) c i ted i n the appl i cati on abstract Patent document Publication Patent family Publication cited in search report date member(s) date

EP 1579769 Al 28-09-2005 A R 048187 Al 05- 04 2006 AT 434385 T 15- 07 2009 AU 2005201297 Al 13-10 2005 B R PI0500966 A 11-04 2006 CA 2501558 Al 24-09 2005 CN 1720807 A 18-01 2006 CO 5680102 Al 29-09 2006 ES 2328046 T3 06- 11 2009 J P 4554412 B2 29-09 2010 J P 2005270106 A 06-10 2005 KR 20060044601 A 16- 05 2006 NZ 538953 A 22-12 2006 RU 2375882 C2 20-12 2009 SG 115795 Al 28-10 2005

EP 1020120 A2 19-07-2000 AU 772691 B2 06-05-2004 AU 1135000 A 20-07-2000 CA 2295349 Al 14-07-2000 DE 60010940 Dl 01-07-2004 DE 60010940 T2 02-06-2005 ES 2216819 T3 01-11-2004

US 5882704 A 16-03- 1999 P 2973844 B2 08-11-1999 J P 8009882 A 16-01-1996

P 57047445 A 18-03- 1982 J P 1042656 B 13-09-1989 J P 1614455 C 15-08-1991