| 摘要 |
Protein-containing products, in particular quark and various types of curd cheese, are produced by subjecting set milk, which has been obtained by adding pure culture and rennet to vat milk, to a separation process. Immediately before the separation process, the set milk is subjected to a further, continuous holding step. The temperature range of the holding step is selected in such a way that a structural state is generated in the set milk which, on the one hand, improves the separability by changing the viscosity, but, on the other hand, does not yet result in flocculation or in the formation of grainy or sandy casein particles. It is preferred to add, additionally to the pure culture and the rennet, a stabiliser to the vat milk to improve the hydration of the casein molecules. It is expedient to heat the set, stabiliser-containing milk to at least 50 DEG C immediately before the separation process. The process allows products with an increased dry-matter content to be prepared.
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