| 摘要 |
An object is to provide a pasteurized fresh cheese which has a smooth texture and a good taste, shows little water release, scarcely shows a lowering in pH or acidity and has a long best-before period. The objective is achieved by a method for processing a pasteurized fresh cheese comprising the steps of:
(a) coagulating a starting milk material to obtain a curd;
(b) adding a stabilizer to the curd;
(c) pasteurizing the curd by heating; and,
(d) separating a whey from the curd to obtain a cheese curd. |
