| 摘要 |
A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a "sulfu ry- cheddar" flavored component, a "creamy-buttery" flavored component, and a "cheesy" flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, o f the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese. |
