| 摘要 |
A process is provided for preparing fresh cheese having a Stevens value at 10 DEG C of at least 150g, a pH of 4.5-5.0, a fat content of 0-15 % and a dry matter content of at least 22 % comprising the steps of: a) causing milk to acidify to a pH of 4.5-5.0 to cause coagulation of protein; b) removing whey to obtain a curd; c) applying a heat treatment at a pH of 4.5-5.0, at a temperature of at least 65 DEG C for a period of time sufficient to increase the firmness of the resulting product, wherein the composition that is subjected to the heat treatment comprises substantially undenatured whey protein. The curd of step c) is preferably subjected to a homogenisation treatment. The product obtainable by the process has an improved texture. If it is applied to prepare low fat fresh cheese, the otherwise occurring sandiness problem, is solved. |
