| 摘要 |
Method of obtaining ripening rennin cheese consisting in milk normalisation, pasteurisation, cooling, adding starters and rennin, curdling, curd and slurry processing, cheese forming, salting, ripening and curing, and applying saltpetre or Chile saltpetre characterised in that after being formed, the cheese is washed in water solution of potassium nitrate or sodium nitrate of the concentration ranging from 0.0001 to 0.5%, the most preferably 0.015%, in the temperature of 1.0 - 25.0 degrees C, the most preferably the temperature of 12 degrees C during 2-40 hours, the most preferably 20 hours, and next, according to a known method, the cheese is salted and subject to ripening and curing.
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