| 摘要 |
The invention relates to a cheese with holes or cheese product having a fat content of at least 10 to less than 30 wt.%, based on the dry matter, with holes obtained by propionic acid fermentation, wherein the holes are regular in shape, and the cheese contains no non-milk-specific additives. Furthermore, the invention relates to a method for the preparation of a cheese with holes or cheese product having a fat content between 10 and 30 wt.%, based on the dry matter, which comprises the following steps: calcium ions are added to a product resembling low fat milk, obtained from a whey protein concentrate having a protein content of 20-60 wt.%, based on the dry matter, and a pH value of 5.9-6.7; the resulting product is subjected to a heat treatment and a homogenization step; the product thus obtained is added to a cheese milk in an amount of 0.2-2 wt.%, based on the cheese milk, which cheese milk is standardized such that, finally, a cheese or cheese product having a fat content of from 10 to 30 wt.%, based on the dry matter, is obtained; then a suitable bacterial culture comprising at least a propionic acid culture is added to this cheese milk; a curd is allowed to be formed, after which the whey is drained; the curd is washed such that substantially dissolved whey constituents are removed; whereafter in a conventional manner a cheese is prepared which, after brining, is conventionally ripened. |
