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CONTINUOUS PRODUCTION PROCESS OF CHEESE CURDS AND PRODUCTION PROCESS OF CHEESE THEREFROM
CONTINUOUS PRODUCTION PROCESS OF CHEESE CURDS AND PRODUCTION PROCESS OF CHEESE THEREFROM
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机译:奶酪咖喱的连续生产工艺及奶酪补料的生产工艺
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摘要
Disclosed herein is a process for the continuous and quick production of cheese curds from milk, which comprises cooling a concentrated milk which has been obtained by ultrafiltration, adjusting its pH to 4.8-5.8 without coagulation, adding a milk-coagulating enzyme and/or a lactic acid bacterium starter, and the quickly heating the resultant mixture to 25 DEG -84 DEG C., whereby cheese curds are continuously formed, the heating of the mixture preferably being effected by heating a permeate separated out by the ultrafiltration and then mixing the heated permeate with the mixture. The thus-obtained cheese curds affording cheese having smooth texture.
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