PROCESS FOR PREPARING FRESH CHEESES

摘要

A method of producing fresh cheese and blue cheese so that, before the coagulation of the milk by rennet, the milk is seeded with special cultures of bifidobacteria which can grow under facultatively anaerobic conditions and it is preferable to seed bifidobacteria such as Bifidobacterium longum, bifidum, breve and infantis after pre-maturing of the milk by cream culture. The product contains a volume of 10<5> to 10<5> n.v l g of live bifidobacteria.