PRODUCING CHEESE

摘要

The portion of milk which does not pass through a membrane with 3 to 30 m mu pores under a pressure of 1 to 50 kg/cm2 can be dried by spraying or other means to a powder. Before spraying it is opt. mixed with cream opt. with milk ferments opt. with coagulant. After rehydration its original water content before spraying it can be used to make cheese without the loss of quality which normally results from drying.