| 摘要 |
A method for making soft cheese comprises heat treatment of normalized milk, cooling up to the clotting temperature, adding calcium chloride, a bacterial starter, the mould Penicillium roqueforti and the milk-clotting enzyme, obtaining a rennet curd, cutting the curd, forming the cheese grain, isolating the whey, forming, self-pressing, salting, pricking cheese heads and ripening. According to the invention, after the pricking, the moulds Penicillium camemberti and Geotrihium candidum are coated onto the surface of cheese heads. |
