| 摘要 |
FIELD: food-production industry. SUBSTANCE: this can be used in dairy industry. According to method, introduced into milk is ferment of mesophilic lactic streptococci and ferment of mesophilic lactobacilli in the form of Lactobacillus casei in volumetric proportion of 0.1-0.2%. After second heating, granular cheese is salted with serum by solution of common salt in amount of 200-300 g of salt per 100 kg of milk. Cheese is then subjected to pressing during 1.5-2.5 h, after that it is salted in salt brine and is subjected to maturing during 25-30 days. Application of aforesaid method allows for directed regulation of lactic souring process together with upgrading quality of cheese and reduction of maturing period. EFFECT: higher efficiency. 2 ex |
