| abstract |
The cheese according to the invention is made from lean milk retentate powder, which is reconstituted and then acidified using at least one acidogenic agent, preferably glucono-delta-lactone. After its reconstitution, the retentate can be re-fattened, for example with anhydrous milk fat, then homogenized and pasteurized. During the acidification, in addition to the acidogenic agent, it is possible to add lactic starters, such as mesophilic or thermophilic ferments, coagulating enzymes, such as rennet, and also salt. If salt is added, the cheese will in particular be of the pickled white cheese type. |