| 摘要 |
The invention relates to a process for the preparation of a 20<+> cheese or cheese product. A product resembling low-fat milk is added to cheese milk. This product resembling low-fat milk has been obtained from a whey protein concentrate of a protein content of 25-50%, based on the solids, and a pH value of 5.9-6.7. Calcium ions have been added to this concentrate, whereafter it has been subjected to a heat treatment and a homogenization. Further, the mixed culture APS13 is added. Then, in conventional manner, a fresh cheese is prepared, which, after brining, is subjected to a conventional ripening. In the process of the invention, the product resembling low-fat milk is added to the cheese milk in an amount of 0.2-2 wt.%, based on the cheese milk, and the cheese milk is standardised in such a manner that a cheese or cheese product of a fat content of between 20 and 25%, based on the solids, is obtained. |
