| 摘要 |
The invention relates to a method for producing a cheese which is spreadable and/or becomes stringy when cooked, said cheese being produced from powdered dairy protein concentrates. Especially the ratio of the weight of the calcium to the total weight of nitrogen material (Ca/MAT) in said dairy protein concentrates is higher than, or equal to, 0.10%, and lower than, or equal to, 2.80%. |
