| 摘要 |
<p>The milk is concentrated in such a way that the content of non fat solids is above 16%. The concentrate is renneted and brought to coagulate after which the obtained cheese curd is cut already before the coagulum has a firmness corresponding to 300 g measured on a Stevens Texture meter at 38oC. The cut cheese curd is transferred to cheese moulds immediately and after treated in a usual manner.</p> |
