| abstract |
Process for the manufacture of a cheese or of a cheese specialty characterized in that before coagulation of the milk or milk retentate resulting from ultrafiltration, a solution of it is dispersed and dispersed therein as homogeneously as possible at least one compound selected from the group consisting of carrageenans, gelatin, guar, carob, xanthan or their mixture, at a temperature where this solution does not form a gel, and then the process of making the cheese is continued or of the cheese specialty, the alginates, the carrageenans, the gelatin thus used, having the function of giving the consumer an impression of homogeneity and freshness of the dough thus produced. |