<p>Described is a method of making cheese wherein a cheese intermediate is subjected to a high isostatic pressure (HP) treatment. The cheese intermediate is preferably concentrated milk or curd. As a result, a cheese can be obtained having a higher moisture content, without the undesired softer texture normally associated therewith. This is of particular benefit in improving the organoleptic characteristics of medium fat or low fat cheese.</p>
申请公布号
WO2012091562(A1)
申请公布日期
2012.07.05
申请号
WO2011NL50888
申请日期
2011.12.22
申请人
FRIESLAND BRANDS B.V.;LUYTEN, JOHANNA MARIA JOZEFA GEORGINA;VAN AREM, EVERHARDUS JACOBUS FRANCISCUS
发明人
LUYTEN, JOHANNA MARIA JOZEFA GEORGINA;VAN AREM, EVERHARDUS JACOBUS FRANCISCUS