Ground mass for curd cheese with improved taste properties III

摘要

Quark is proposed a base having improved taste properties, which is obtainable by reacting subjecting (a) raw milk to a temperature treatment and separating the cream, (B) subjecting the skim milk to ultrafiltration so obtained and thereby a first retentate R1, containing a milk protein concentrate and a first permeate producing P1, (C) subjecting the first permeate P1 to nanofiltration and / or reverse osmosis and thereby a second retentate R2 containing alkali metal salts, and produces a second permeate P2, (D) optionally subjecting the second retentate R2 an alkaline demineralization while a third retentate R3, containing phosphate salts, and produces a third permeate P3, (E) the third permeate P3 is combined with the retentate R1, so that a curd unleavened matrix, and (F) the thus obtained mixture to a temperature treatment subjected until denaturation occurs, and finally (G) the denatured product with starter cultures and rennet and optionally (H) adjusting the curd base mass thus obtained after completion of the fermentation to a defined Trockenmassen- and protein content and in step (g) as a starter culture (i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp.lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp.lactis and (i-5) Lactococcus lactis subsp.cremoris, and (ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp.lactis and (ii-3) Lactococcus lactis subsp.cremoris starts.