| 摘要 |
Cheese is made by preparing an initial prod. having a compsn. corresp. to that of cheese to be made. This prod. is subjected to a thermal pasteurising or sterilising treatment. The pasteurised or sterilised prod. is heat-conditioned in hermetically sealed containers, with addn. of a fermentation agent. The conditioned prod. is finally incubated until fermentation is complete, pref. at 18-55 (20-45) degrees C for 6-48 hrs. Process allows prepn. of fresh and of new, processed living cheese having high storage stability. |
