| 摘要 |
The invention relates to a method of packaging a traditionally-produced ripe fat cheese in a metal can, in which the canned cheese is packaged and hermetically sealed with ingredients used in the preparation thereof, such as oils, quinces, etc. The inventive method is essentially characterised in that the packaged ripe fat cheese is subjected to a sterilisation phase, consisting in subjecting same directly to steam at a temperature of 115°C for a period of between 35 and 60 minutes, in order to reduce the microbial load to safe levels and to prevent alterations in the product, thereby conserving all of the nutritional values thereof and generating a safe product with an extended shelf life that can be stored at ambient temperature.
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