CHEESE PRODUCTS, FORMED BY THE USE OF A BRAKED MILK WITH CLEANABLE ADDITIVES, A METHOD FOR THE PREPARATION THEREOF, AND THE USE OF AN ACIDICATED MILK PRODUCT OR THE PREPARATION THEREOF OF A CULTURALLY-PRODUCED KULTURE-PROPERTIED CULTURE.

摘要

The invention describes a cheese product which is formed from coagulated (curdled) milk with conventional additions, in which a quantity of soured milk product is added to the milk during the preparation of the cheese product in order to bring about coagulation. The soured milk product used is preferably quark, buttermilk and in particular yoghurt containing live cultures. The milk product is preferably pasteurized prior to the addition of the soured milk product, and following the addition the mixture is brought to a pH which is close to the pH of milk. The invention also describes a method for preparing a cheese product of this nature, as well as the use of a soured milk product in the preparation of a cheese product of this nature.