| 摘要 |
A method for producing a cheese curd while making rennet cheeses of goat’s milk includes pasteurization of milk, normalization thereof according to the weight part of a fat and titrating acidity, addition of a bacterial starter, calcium chloride, a milk-clotting enzyme to the milk. Normalization of the milk according to the titrating acidity is carried out by addition of ascorbic and citric acids to the milk in a ratio from 1:1 to 3:1 correspondingly in a weight part of 0.01-0.04%. |
