METHOD OF PRODUCING PASTA FILATA CHEESE PRODUCTS

摘要

Suggested are mozzarella-type pasta filata cheese products obtainable or obtained by: (a) subjecting milk to bactofugation or filtration to obtain a bacteriocugin and a treated milk; (b) in step (b (c) the treated milk from step (a) is mixed with the sterilized bactofugate or germ concentrate from step (b); (d) the mixed product from step (c) with addition of starter cultures (e) separating the thick milk from step (d) into whey and curd; (f) processing the whey obtained in step (e) with fine curd cheese particles therein into a stable suspension; subjecting the curd obtained in step (e) to a heat treatment; and (h) shaping the temperature-treated product of step (g), the suspensions produced in step (f) being in the form of suspension sion is added either to the bacterofugate or germ concentrate obtained in step (a) or to the sterilized bactofugate or germ concentrate obtained in step (b).