To contribute to the properties of milks cheese overheating, in view of the manufacture of cheeses renneted

摘要

In order to confer cheese-forming capabilities on milk which has been heat-treated or which is to be heat-treated at above 78 DEG C and is intended for preparing renneted cheese, an effective amount, for example 5 to 200 g/hl, of acidogenic agent, for example glucono-delta- lactone, is added thereto before or after the said heat treatment. …??Application to the preparation of renneted cheese from high temperature-treated milk.