| 摘要 |
A method for making low fat cheese wherein liquid milk having a fat content of 0% to 0.3% is mixed with carrageenan and then a lactic acid produce is added to the mixture to form a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution and the solution is then coagulated to form a curd and a whey solution. The curd is cut and the whey solution separated therefrom, water is added to the curd and then separated therefrom and finally the curd is ripened to form a low fat cheese having a fat content arising from the fat content of the starting milk.
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