| 摘要 |
<p>A method for making melted or meltable cheese products, wherein milk is curdled to form a curd with a pH of 3.2-5.3, preferably 4.2-4.7, the clacium content of the curd is reduced to less than 2 g per 100 g of nitrogenous constituents during a dewatering step in which the aqueous phase of the curd is partially removed, the pH of the dewatered curd is adjusted to at least 5.0, preferably at least 5.4, by adding a base, and the curd is melted.</p> |
