| 摘要 |
Provided is a method for making a cheese product by: a) thermal and mechanical treatment of an initial cheese, at a temperature less than 60OC, to break down the initial cheese protein structure in a limited way; b) cooling the mixture of step a) to a temperature less than 50OC to start building up the protein structure and to constitute a stable emulsion of fats with the initial cheese other constituents; c) if required, mechanically treating the curd obtained from step b) in an endless-screw apparatus to complete the building up of the protein structure and stabilise the emulsion; and d) shaping the curd resulting from step c). The method is characterised in that steps a) and b) are carried out by adding to the initial cheese product a mixture comprising an emulsifying and chelating agent of calcium and sorbic acid or a salt thereof. This method is reported to prepare a processed cheese product that closely resembles the initial cheese texture and flavour.
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