| 摘要 |
<p>Cheese-like prod. is prepd. by (a) mixing 500-900 pts. wt. water, 100 pts. low-heat milk powder, 0.001-0.025 pts. rennet powder, 0.1-2.5 pts. CaCl2, and 0.05-4 pts. of a substance which lowers the pH, e.g. citric or lactic acid, at 30-40 degrees C, and (b) sepg. the whey from the curdled mixt. A dessert or sandwich spread can be produced domestically, also flavoured cool drinks. The process is simple and takes 10-15 minutes. The dry mixt. can be supplied to the housewife and has a shelf life of at least a few months.</p> |
