| 摘要 |
A method for the aging of curd from goat milk, wherein a combination of rennet and sour milk is employed, the sour milk having a pH ca. 4. 2, i. e. a combination of enzymatic coagulation and acidic coagulation with a rennet dosage lower than the ordinary one is employed. As a result, the coagulation of the curd of a kind of cheese from goat milk is obtained, the physicochemical characteristics of which, as the final product of the above procedure, is a total fat content, as such, of 16 o , that is a light product, and the moisture content is 60 per cent to 63 per cent. |
