Cheese prodn. by ultrafiltration of milk - involving milk fermentation with yogurt ferments

摘要

In the prodn. of cheese by ultrafiltration of milk, the fermentation of the milk and'precheese' is obtained from yogurt ferments (streptococcus thermophilus and lactobacillus bulgaricus) used at a temp. favourable to their development. Pref. the coagulation of the liquid precheese is produced solely by the action of the ferments used and this pure lactic coagulation is obtd. by storing the precheese at a temp. which is favourable to yogurt ferments. The milk or liquid precheese may be homogenised.