CHEESE CULTURE MEDIUM AND METHOD FOR MAKING NO FAT AND LOW FAT CHEESE PRODUCTS

摘要

Disclosed is culture medium and a method for preparing a no fat or low-fat cheese product. The culture medium contains from about 1 to about 5 wt.% nonfat dry milk, from about from about 0.05 to about 1.0 wt.% of at least one food grade, polyanionic gum stabilizer, and from about 90 to about 97 wt.% of a liquid portion such as water, whey, milk or reconstituted whey or milk. After a curd in whey mixture is formed, whey is removed and replaced with hot water. The diluted whey is drained, after the curd is cooked. The drained curd is salted with a mixture of salt and an emulsifying salt.