| 摘要 |
<p>Manufacture of soft paste cheeses is effected by the curdling of milk and drainage of the curds produced, the operations being carried out in the same vessel. The latter has an inner wall with perforations and an outer wall which is imperforated and the two vessels fit one inside the other. The vessel is filled with milk, fermentation agents and coagulants. After coagulation the vessel formed by the inner wall is removed from that formed by the outer wall and the whey flows through the perforations as syneresis takes place. This simple operation has the advantage that it does not disturb the gel structure.</p> |
