| 摘要 |
A method for making soft cheese with white surface mold provides for heat treatment of normalized milk, cooling up to milk-clotting temperature, adding calcium chloride, a bacterial starter, mold microflora and a milk-clotting enzyme, obtaining a rennet curd, cutting the curd, cheese grain formation, removing the whey, forming, self-pressing, salting and ripening. According to the invention, washing of the cheese grain by applying 10-20 % of pasteurized water after removing 20-30 % whey is carried out additionally. The additional washing of the cheese grain allows lowering the level of active acidity of cheese mass, accelerating the beginning of the proteolytic action of the mold microflora and avoiding of excessive development of lactic-acid and mold microflora, as a result of which the organoleptic characteristics of the product are improved and the ripening period is shortened. |
