| 摘要 |
1. Process for the production of a semi-cooked pressed cheese, in which the surface of said cheese removed from the mold and being processed, is treated with a brine until a viscous colored layer of cheese smear appears, characterized in that it consists : - in thereafter treating said cheese smear with a flavoring composition having the same flavor and the same qualities as said cheese smear, and further containing flavor-reinforcing agents : - then in stopping said cheese smearing operation when said flavoring composition has penetrated to the core of the cheese ; - and finally, in subjecting the cheeses thus treated to a spray of pressurized cold clear water. |
