| 摘要 |
<p>Sol. proteins in whey are denatured or insolubilised, esp. by heat treatment, and the whey recycled into the incoming renneted milk at a temp. that the temp. of the mixture is suitable for curd formation. All or part of the whey or of its protein may be so recirculated, giving up to 3-4% increase in non-fat milk solids in the cheese.</p> |
