| 摘要 |
<p>In the prodn. o a cheese paste contg. a small amount of Ca and lactic ferment, thermophilic ferments are used for the lactic fermentation in place of cryophilic ferments. Pref. method comprises maturing milk at about 45 degrees C for u-3 hours and then cooling to 18-20 degrees C and, opt. after addition of small amounts of cryophilic lactic ferments and rennet, allowing the cooled milk to gel until a consistency suitable for moulding is attained.</p> |
