Process for the production of a spreadable or firm cheese and of solid to liquid, structure-modified cheese products based on a conventional solid and / or soft cheese

摘要

Process for the production of a liquid, spreadable or firm cheese, characterized in that firm and / or soft cheese (1) is crushed and mixed with an aqueous component (6), filled into a pressure-flexible container without gas inclusions, this is sealed watertight and at a temperature brought from 25 ° C to 80 ° C and subjected to a hydrostatic high pressure treatment acting from the outside on the container, then relaxed to ambient pressure and the water-cheese mixture is removed, whereby hard and / or soft cheese (1) Gouda, butter cheese, Emmentaler , Edam, Leerdamer, Tilsiter, Bergkäse, Cheddar (Cheddar), Wilster Marschkäse, Steinbuscher, Edelpilzkäse, Weisslacker, Camembert, Brie, Romadur, Limburger, Munster cheese, quark, layered cheese, cream cheese and double cream cheese, Harzer cheese, hand cheese, Mainz cheese , Basket cheese, stick cheese, Olomouc quargel, as well as parmesan and prevotta is used; as watery e components, aqueous solutions and emulsions are used; and the proportion of the aqueous component in the mixture of crushed solid and / or soft cheese (1) and aqueous component is 10 to 50% by weight and the mixture is homogenized and after the high-pressure hydrostatic treatment is then cooled and stored.