| 摘要 |
A method for making lactic cheese with immunomodulating properties provides for heating initial milk, separating, pasteurizing cream, cooling the cream, reserving the cream, pasteurizing the nonfat milk, cooling the nonfat milk up to the temperature of inoculation, addition of calcium chloride, a symbiotic starter and a milk-clotting enzyme, mixing, ripening, treating the curd, removing the whey, cooling the nonfat lactic cheese, normalizing the nonfat lactic cheese according to fat content thereof. |
