| 摘要 |
The invention relates to a method for producing a cheese having spreading and/or ropy properties when cooked, said cheese being produced from powdered milk protein concentrates. Especially the ratio of the weight of the calcium to the weight of the total nitrogenous matter (Ca/TNM) in said milk protein concentrates is greater than or equal to 0.10% and less than or equal to 2.80%. |
