| abstract |
The invention relates to a method for producing mozzarella cream cheese, in which a cheese curd is obtained by fermentation and ingestion from cow's milk or water buffalo milk in a first process step, the cheese curd is shock-frozen in a second process step, the cheesing process being interrupted and a transportable intermediate product being obtained and in a third stage of the process at a desired time the cheesing process is continued at a desired location and the intermediate product is immediately converted into the state of mozzarella cream cheese by thawing and melting in hot water, kneading, drawing and shaping. |