PROCESS FOR THE MANUFACTURE OF PROBIOTIC, RIPENED KEFIR CHEESE.

摘要

The present invention refers to a process for obtaining a Chihuahua-type ripened probiotic kefir cheese, which is healthy, agreeable and long lasting. This is obtained by the use of a suitable portion of lactic/kefir culture, maintaining a suitable acidity of the inoculated milk previous the rennet.