Process for the preparation of raw milk cheese

摘要

Process for the preparation of cheese, using milk, which may or may not be partly or wholly skimmed, that has undergone no heat treatment or only a non-pasteurizing heat treatment. According to the invention, the milk is separated into a permeate and a retentate using a microfiltering treatment, whereafter the retentate is subjected to a mild heat treatment, such that the phosphatase reaction therein has just become negative. Then the thus treated retentate is mixed with the permeate. Optionally, for setting the fat content, cream which may or may not be pasteurized is added. Finally, cheese is prepared in an otherwise conventional manner.