Method for preparing a hard or half-hard cheese utilizing extracellular polysaccharide-producing bacteria, and a cheese thus obtained

摘要

The invention relates to a method for preparing a cheese of the hard or half-hard type, wherein capsular polysaccharide-forming bacteria are introduced into the cheese milk. In addition, the invention relates to a cheese which is obtained according to this method and to the use of these bacteria to obtain a cheese having a smoother consistency.