In this application is disclosed a process for producing cheese curd
characterized in that (a1) a milk-clotting enzyme is added to a raw
material milk being kept at a low temperature where the milk protein is
not coagulated by the milk-clotting enzyme, whereby the milk-clotting
enzyme is allowed to react or work, a transglutaminase is then added, and
the resulting mixture is raised in temperature and kept at the raised
temperature, whereby the transglutaminase is allowed to react, or (a2) a
milk-clotting enzyme and a transglutaminase are simultaneously added to a
raw material milk being kept at a low temperature, and the resulting
mixture is kept at the same low temperature for a period of time, during
which the milk-clotting enzyme is mainly allowed to react, and the
resulting mixture is raised in temperature and kept at the raised
temperature, during which the transglutaminase is mainly allowed to
react, (b) whereby raw material milk curdles, and the resulting
coagulated milk is subjected to cutting, followed by separating the whey,
whereby cheese curd is obtained, which process is a process according to
which inhibition of the reaction of a milk-clotting enzyme by the
reaction of a transglutaminase to the milk protein can be avoided, and
cheese curd can be obtained in improved yields.