| 摘要 |
<p>The invention concerns a method for preparing fresh cheese with a smooth texture and more than 13 % of dry matter, which consists in: fermenting milk with at least a strain of thermophilic lactic bacterium with short texture until a pH less than 4.9 is reached for obtaining curd, removing the resulting whey by continuous centrifuging at a rate higher than 500 l/h, never allowing the curd to be heated at more than 50 °C. The invention also concerns a non-refined cheese, obtainable by this method, having a smooth texture, and containing more than 13 % of dry matter and 104-1010 cfu/g of short textured thermophilic lactic bacteria which, when fermenting pasteurised milk containing 10 % of skimmed powder milk, 1 % of yeast extract and 0.5 % of glucose, at 40 °C up to 4.9 pH, provide the medium with a viscosity which is less than 50 mPa¿x?s at a shearing speed of 290 s?-1¿.</p> |
