| 摘要 |
1. Process for preparing a product tasting of cheese from a milk concentrate having a dry matter content corresponding to the final product to be obtained, the said concentrate comprising the total content of the protein including the albumin, of the lactose and of the mineral salts in the original milk, characterized in that this concentrate is subjected to a first stage of fermentation by means of thermophilic bacteria under temperature conditions and for a sufficient period for attaining a pH falling within the range form 4.4 to 4.8 at the end of the fermentation, after which the concentrate obtained is cooled and subjected, in a second, flavouring stage, to the action of mesophilic and/or cryophilic bacterial for a sufficient period for obtaining the appropriate flavours, this being achieved without substantially modifying the pH conditions of the concentrate obtained after the first fermentation stage, thereby yielding a ripened concentrate which is subjected to a pasteurization and/or a sterilization at the appropriate temperature. |
