| 摘要 |
A process for producing a cheese comprising the steps of preparing a high solids milk curd. Once the coagulate has reached the desired consistency, an amount of extrinsic water is added to the curd at an elevated temperature, either before or following cutting, and then the curd is stirred in the presence of the heated water in an amount effective to lubricate the surfaces of the cut curd, in order to thereby facilitate the stirring and ultimately to improve the syneretic expression of whey from the curd.
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