| 摘要 |
<p>Process for treating a cheese (F1), which comprises a first stage of the addition of proteins (P) to the cheese (F1), and a second, subsequent, mechanical treatment stage of shaping, characterised in that, on the one hand, the cheese to be treated (F1) is selected from those mature cheeses having a fat content of at least 50% and, more especially, pressed cheese, cheese spreads being excluded; and, on the other hand, the nature of the proteins (P) and the conditions of their addition to the cheese to be treated (F1) are selected such that the proteins (P), simultaneously, are at least substantially soluble, have a neutral or milky taste and act essentially as emulsifiers and slightly as, or not as, gelling agents; this taking place at a moderate temperature lower than the thermocoagulation temperature, which has the combined effect of, on the one hand, permitting a mechanical shaping treatment, especially by means of the technique of extrusion/forming, rolling/extruding/pressing, extrusion/blowing or the like, and, on the other hand, making it possible to obtain, by means of the treatment a treated cheese (F2) having a texture, taste and colour which are substantially identical to those of the cheese to be treated (F1) and a specific shape resulting from the mechanical treatment employed. <IMAGE></p> |
