| 摘要 |
Cheese desert is prepared from a basic mix containing 0.4% fat. Milk is pasteurised at 80-82 deg C for 15-40 seconds, cooled to 20-27 deg C, inoculated with 0.5-2% butter culture and it is then left to separate for 10-12 hours. After separation the solid fraction is pressed to 42% solids. This product is then mixed according to recipes with other ingredients, cooled, shaped, cut, coated at 35-45 deg C and stored at 10 deg C. |
