FOERFARANDE FOER FRAMSTAELLNING AV EN OSTPRODUKT MED VAESENTLIGT REDUCERAD FETTHALT

摘要

PCT No. PCT/AU82/00067 Sec. 371 Date Dec. 30, 1982 Sec. 102(e) Date Dec. 30, 1982 PCT Filed May 5, 1982 PCT Pub. No. WO82/03971 PCT Pub. Date Nov. 25, 1982.A method of producing a low-fat cheese product comprises the steps of inoculating milk having a fat content of between 0.3% and 1.5% with a culture of Lactobacillus bulgaricus and Streptococcus thermophilus and with a culture of Lactobacillus casei in addition to a normal cheese starter culture whereby the culture of Lactobacillus bulgaricus and Streptococcus thermophilus produce the required flavor and rapid fermentation of lactose and the culture of Lactobacillus casei assists in hydrolysis of protein. Syneresis of the curd is impeded by the addition of a monovalent cation such as sodium in the form of sodium chloride.