Process for making pasta filata type cheese

摘要

In the manufacture of Cheese of the "pasta filata" type, an intermediate product is obtained by carrying out the coagulation of a protein concentrate, obtained by ultrafiltration of milk, by means of an acid whose concentration is selected so that the calcium concentration, in the coagel resulting from the coagulation, after separation of liquid, is below about 1.5% calculated on the weight of fatfree dry solids.