PROCESS TO PRODUCE A MICROBIOLOGICALLY STABLE FRESH CHEESE

• 收藏
• 分享

专利权人:

发明人:

申请号：

EP15756913.8

公开号：

EP3188602A1

申请日:

2015.09.01

申请国别(地区):

EP

年份:

2017

代理人:

摘要：

The invention relates to a process to produce a fresh cheese said process comprising the step of adding natamycin, characterized in that at least part of the natamycin is added to milk before curd formation. Adding natamycin before curd formation results in a cheese wherein the natamycin is distributed throughout the cheese, without substantial loss of natamycin.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/