| 简介 |
The manufactoring process of a cheese with fresh paste in conformity with the invention includes/understands the succession of following stages : - preparation of a mixture of buttermilk or skimmed milk (at a rate of 56 to 90% in weight), with cream (at a rate of 5 to 40% in weight), of serum proteins (at a rate of 1 to 3% in weight) and of the buttermilk powder or dried milk (at a rate of 1 to 3% in weight), - pasteurization, - setting in maturation by lactic leaven sowing, - décaillage, - draining to obtain a cheese-making base comprising from 20 to 45% in weight of dry extract, including 7 to 35% in fat contents weight, - heat treatment, - conditioning, - congelation/deep freezing, - defrosting, - retexturation by heat treatment. The frozen/frozen product can be stored and/or transferred, with respect of the low temperature, in another site in which its re-use in end product or as basic ingredient of a more elaborate product of type “cream cheese” will be realized after defrosting. |
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