| abstract |
Cheese is prepared by forming an emulsion mixture by mixing (a) a milk fraction containing casein and having a low fat content and (b) an emulsified fat having been subjected to a treatment to divide it into finely dispersed particles, particularly globules, the size distribution of which approximately corresponds to that of fresh cow''s milk, said treatment comprising the steps of mixing the fat prior to emulsifying at a temperature up to 50*C, with whey originating from the making of cheese, subjecting the mixture to a shearing action until the fat has been divided in particles having a diameter of from 1 1/2 -6 Mu m and an average of 3 Mu m, and subsequently mixing said blend with said milk fraction containing casein and having a low fat content. |