Method of manufacturing cheese from starter cultures.

摘要

Cheese is manufactured from bulk starter cultures which are prepared from a whey solids-containing culture medium. The medium is rennet-coagulable but remains uncoagulated throughout the fermentation which produces the starter culture. The resulting culture is used in cheese making to produce cheese curd which is substantially free of curd fines, and which contains the protein of the medium as coagulated with the milk in the cheese vat, thereby increasing cheese yield.