Recherches sur l'influence exercee par les alginates dans la fabrication des fromages a pate molle

Abstract - It was acknowledged that you could get a better cheese yield and a better appearance in the making of soft cheeses (such as Tomino and Robiola) by adding half an ounce (15 g) of alginates to 22 gallons (100 L) of milk.
So, it appears that the alginates can be beneficially used in the making of soft cheeses.
It seems désirable to carry out researches in that way