| 摘要 |
<p>A process for the production of cheese curd suitable for conversion into natural hard cheese. The process comprises (i) concentrating milk by UF to produce a retentate having a CF of 2-8 and reducing the lactose level to 1-6.2% w/w by diafiltration; (ii) ripening the retentate to produce a pH drop of 0.05-1.5 pH units; (iii) coagulating the retentate; (iv) cutting the coagulum at a time between 120% and 220% of the coagulation time without disruption of the coagulum structure; (v) cooking the coagulum to 30-50oC and holding the cooked coagulum until a suitable curd is produced, said cooking and holding being such that there is no damage to the coagulum, fusion is avoided, and syneresis is promoted, the total duration of these operations being 20-120 minutes; (vi) and separating the curd, from whey expelled during syneresis in stage (v). </p> |
