| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to dairy industry. The method involves milk ageing, pasteurisation, standardisation, preparation of standardised milk for coagulation, milk coagulation and curd processing, second-time heating, cheese moulding, pressing, salting and ageing. After salting the cheese is maintained in a water solution of colloidal silver ions with concentration equal to 500-1000 mcg/l and temperature equal to 10-12C during 30-40 minutes. ^ EFFECT: invention allows to enhance organoleptic indices and biological value of cheese, to protect the surface of cheese heads from damage by undesirable microflora during ageing. ^ 1 tbl, 2 dwg |
