| 摘要 |
The invention refers to a cheese type food product and the method of production. The product, according to the invention, has a content of 61,32% water, 1,5% fats, 39 % proteins, 7,67 % sodium chloride, 41, 58 % fat in dry substance, a pH value of 5,43. The method, according to the invention, consists of heating milk up to a temperature of 28... 30 C, after which it is filtrated, separated up to a content of 0,15 % in fat volume, then natural fermentation up to a pH value of 5,4 and the introduction in the milk mass of the enzymatic curd; the mixture is heated up to a temperature of the milk mass of 65...70 C, then liquid enzymatic curd is introduced, mixing continuously, to form a block of ewe-cheese of which whey is eliminated and it is submitted to manual kneading in pieces of 10 kg, which are subsequently left to drain, they are kept in 10% brine solution for 24h, they are left to dry for 2...3 h and the result is a non-fat cheese with fibrous aspect, which is packed. |
