| 摘要 |
In the production of cottage and similar fresh cheese, of the kind in which a milk coagulate is cut to curd granules of suitable size, the granular structure of the curd is maintained by stirring the cheese curd-whey mixture, the curd granulate is scalded by heating, and the curd granulate thus treated, after extraction of the whey in the meantime, is washed and cooled in water and iced water, the improvement that the cheese-whey mixture is subjected to successive processing operations in a continuous flow.
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