| 摘要 |
<p>The cheese production in which a cheese-making paste is prepared by rennetting and by gelling of a milk. The cheese is: obtained from goat, buffalo, ewe, and cow's milk; heat treated in an carbon dioxide and oxygen atmosphere saturated with water vapor or in a water bath for 60 seconds at 90[deg]C; and packed under nitrogen (50-100%) and optionally with carbon dioxide (0-50%) in a plastic container that makes barrier with oxygen. The milk is: subjected to ultra filtration and heat treatment, and sowed with Penicillium candidum; subjected to rennetting in which an additional pressure in the milk results to the formation of a curd that is sliced, fermented and drained; and thickened using gelling agents. The cheese is a camembert, a brie, a coulommiers, pont-l'eveque and saint nectaire cheese. Sowing of the fermented cheese further comprises addition of yeasts and/or lactic bacteria. After fermentation, the curd or gelled cheese-making paste is acidified with a pH of = 5.1 and salted by soaking in a brine bath. The cheese production further comprises drying the cheese at -2 to 20[deg]C with a hygroscopic moisture (50-90%) for 12-48 hours. An independent claim is included for a cheese with soft paste and flowered natural crust.</p> |
