| 摘要 |
Cheese is produced by a process wherein milk is subjected to partial ultrafiltration, heat denatured serum proteins are added to the milk before or after ultrafiltration, the milk is coagulated to form a curd wherein 1/4 to 1/2 of the total serum proteins contained in the curd are the added heat denatured proteins, and the curd is drained to produce curd containing a total amount of serum proteins substantially equal to the total serum protein content of the starting milk. The addition of heat denatured serum proteins overcomes a problem of alternation in the normal ripening cycle of cheeses produced from ultrafiltered milk containing an increased quantity of soluble serum proteins. |
