公开(公告)号：US4661357A

公开(公告)日：1987-04-28

申请号：US636801

申请日：1984-08-02

申请人： Jacques Daurelles ,  Christian Lombart

发明人： Jacques Daurelles ,  Christian Lombart

IPC分类号： A23C19/068 ,  A23C19/084 ,  A23C19/08 ,  A23C19/093 ,  A23C19/14

CPC分类号： A23C19/0682 ,  A23C19/084

摘要： A ripened process cheese having the appearance and the organoleptic properties of a soft or hard or semi-hard cheese with a moldy rind, is prepared by forming a cheese block from a cheese melt, acidifying the surface of the cheese block to a pH of 4 to 5 to flocculate surface proteins and form a pre-rind, seeding the acidified surface of the cheese block with ripening molds, and ripening the thus seeded cheese block. Acidification of the surface prevents undue lipolytic and proteolytic breakdown of the cheese by action of enzymes of the molds.

摘要翻译： 通过从干酪熔体中形成干酪块，将干酪块的表面酸化至pH为4，制备具有发霉皮的软或硬或半硬干酪的外观和感官特性的成熟的加工干酪 至5以絮凝表面蛋白质并形成前体，用成熟模具将干酪块的酸化表面接种，并熟化如此种植的奶酪块。 表面的酸化通过模具的酶的作用防止奶酪的不适当的脂肪分解和蛋白水解分解。