METHOD FOR MAKING CHEESE OR CHEESE-SPECIALITY AS WELL AS CHEESE OBTAINED BY IMPLEMENTING SUCH METHOD

摘要

Method for making cheese or a cheese speciality characterized in that, before coagulation of milk or milk retentate obtained from ultrafiltration, there is added and dispersed in the mass in a vary homogeneous way a solution of at least one compound selected inthe group including carraghenates, gelatine, guar, carob, xanthane or a mixture thereof, at a temperature where said solution does not form a gel. The cheese making process is then continued, the alginates, carraghenates, the gelatine used acting as agents to give the consumer an impression of homogeneity and freshness of the paste thus produced.