| 摘要 |
<p>The present invention is directed to a non-fat natural cheese which is made from skim milk. In the method an additive is provided for the skim milk which provides a fat-feel to the finished natural cheese product. The additive is a material which may be a microgel, a hydrocolloid or a polysaccharide/protein complex particle. The particle size of the additive is within the range of .05 to 30 microns, maximum particle dimension. The natural cheese is produced from the skim milk using either a cheddar make procedure or a Swiss make procedure. In one embodiment of the invention, the natural cheese produced from the skim milk is debittered by use of an enzyme, preferably a peptidase, and/or a microorganism which produces an enzyme in situ. In another embodiment of the invention, a portion of the skim milk that is used to produce a natural cheese is subjected to heat treatment which denatures substantially all of the serum protein. The portion of the skim milk, which has been subjected to heat treatment to co-precipitate the whey protein, is then combined with the remaining portion of the skim milk which is used to produce the natural cheese in conjunction with the additive. In a further embodiment, a ropy culture is used to improve the texture of the non-fat natural cheese.</p> |
