UNRIPENED SOFT CHEESE CONTAINING FLAVOURING BACTERIA

摘要

Method of production of unripened soft cheese type products, in which the starting milk is treated using rennin and an inoculum bacteria comprising only the acidifying lactic bacteria, which results in the formation of curd. The curd is subjected in a manner known per se to heating, then undergoes centrifugation or filtration to form treated curd. A flavouring base prepared separately by treating a first dairy substance with flavour-producing bacteria is then added to the treated curd to product the desired soft cheese.