Manufacture of high-solids pre-cheese and cheeses.

摘要

A process for the manufacture of higher-solids pre-cheese and cheese from milk retentates wherein a milk retentate is prepared and fermented to a pH of 4.8 to 5.6 without coagulation and a milk clotting enryme is added in a non-coagulating amount but in an amount sufficient to convert about 65 percent of the kappa casein to para kappa casein after evaporation to a total solids of more than about 55 percent.