A method for the production of fresh cheese with whey protein and of such a fresh cheese cheese produced

摘要

Curd is made by (a) concg. milk by ultrafiltration, (b) cooling the concn. milk to 10-20 deg.C (c) adding a whey protein concn. obtd. by ultrafiltration, (d) bringing the pH of the concn. milk to 4.8-5.8 by addn. of acid, before or after the addn. of the concn. and (e) adding a milk-coagulating enzyme and a lactic acid bacterium starter, with hot or warm water, under stirring, so temp. of the mixt. rises rapidly and the mixt. coagulates and forms the curd. USE/ADVANTAGE - Prodn. of cheese from the curd by adding a salt and ripening, esp. by inoculation with Penicillium spores, is claimed. Whey protein is used in prodn. of cheese. The cheese is a new type, with a slightly sweet after-taste, an elastic consistency, and an aroma comparable to that of cheese obtd. from casein protein.