| 摘要 |
In a process for manufacturing cheese products from milk, the milk is skimmed, the separated cream is treated under pressure, and then used to adjust the fat content of the boiler milk. This is followed by the addition of acidification cultures and possibly rennin, coagulation, size reduction, heating and separating and, if necessary, shaping and/or flavouring. The resultant product is packed. By removing all the cream, a fat content of 12-25 % is obtained. The cream is then subjected to a colloid chemistry restructuration at a pressure of 50 bar, pasteurized at a temperature of 86-90 DEG C and cooled before the fat content of the boiler milk (basis milk) is adjusted. The colloid chemistry restructuration of the cream is carried out preferably at a pressure of 60 to 65 bar. The boiler milk is pasteurized at a temperature of 72-76 DEG C for 30 to 60 minutes. The pasteurized milk is cooled to 28-30 DEG C before the cultures are added. In cheesemaking, the boiler milk is ripened in the cold for 3 to 4 hours. |
