Patent ID: 8758841

Claim:
A process for producing a natural cheese, which comprises: (1) incubating a lactic acid bacteria starter with a culture medium containing milk to which yeast extract is added, wherein the lactic acid bacteria starter comprises a lactic acid bacterium belonging to Lactobacillus gasseri having a disinfection potency against Helicobacter pylori; (2) adding the incubated lactic acid bacteria starter to a raw milk; (3) forming a curd from the raw milk mixed with the lactic acid bacteria starter; (4) removing whey from thus formed curd; and (5) forming pressed pieces of the curd including molding and pressing the curd, wherein the process further comprises adding additional yeast extract to the raw milk at the same time or after adding the lactic acid bacteria starter to the raw milk in step (2), and before formation of the curd in step (3); and incubating the curd obtained in the above (5), at 20 to 35° C. for 16 to 26 hours to produce the natural cheese, wherein the incubation of the curd is carried out without cooling the curd after molding and pressing; and wherein the additional yeast extract added is in an amount of 0.05 to 0.2 wt %; wherein the natural cheese comprises the lactic acid bacterium belonging to Lactobacillus gasseri having a disinfection potency against Helicobacter pylori , wherein the natural cheese has a viable cell count of Lactobacillus gasseri in the number of 10 7 cfu/g or more when preserved at a temperature of 10° C. or less for 6 months.