METHOD FOR PREPARING LOW-FAT CHEESES

摘要

The invention relates to a method for preparing low-fat, hard or semi-hard cheese in a way to prevent occurrence of a rubbery texture. According to the method, starch is included in the cheese by adding small-sized starch granules in the milk to be curdled in a way, that the granules remain in the curdle and in the cheese grains obtained from it, which then are pressed to cheese. Starch granules can be added as such, or being preswelled in a way to avoid gelatinization, or amylose on the surface of the granules and transferred into the solution is complexed using a monoglyceride or other polar lipids. Starch can also be impregnated with flavour or aroma compounds or enzymes, or precoated or partly precoated with a lipid to improve the taste and mouthfeel of the cheese.