| 摘要 |
<p>The process comprises, after pasteurisation, inoculating with lactic ferment and then treating the milk with rennet, the following. The clot is cut up and then submitted to a two-stage mixing, then to a pre-moulding before final moulding during which a light pressing is effected to control the final acidity. The products are then brined followed by an anti-fungal surface treatment. The crust is then dried followed by coating with wax prior to storage and ripening. Process gives prod. which may be stored for long periods without adversely affecting quality or appearance.</p> |
