| 摘要 |
1,251,654. Cheese UNILEVER Ltd. 3 July, 1969 [4 July, 1968], No. 32013/68. Heading A2B. A process for preparing cheese comprises the steps of incubating milk (e.g. pasteurised cows' or buffaloes' milk) with a bacterial cheese starter culture for at least one hour and with a culture containing yeast Candida lipolytica cells for at least 12 hours and contacting the cultured milk with a milk clotting protease (e.g. rennet) to form a flavoured curd. The cheese starter culture or the Candida lipolytica cells culture may be added first to the milk or the two cultures may be added together. The cheese starter culture may be an Emmental or Cheddar cheese starter, the former e.g. comprising lactobacilli and streptococci cells. The flavoured curd may be mixed with a bland curd and a melting salt composition before or during a melting step in the making of a processed cheese. The melting salt composition may comprise sodium chloride and citrate, monosodium glutamate and citric and sorbic acids. |
