METHOD FOR MAKING RENNET CHEESE OF GOAT MILK

摘要

A method for making hard rennet cheese of goat milk in which as a starter material Temp bacterial concentrate of mixture of thremophilic lactic-acid or propionate bacteria is used which is introduced in prepared to coagulation milk in the amount of 0.0005-0.0006 % by weight, and in the process of second heating whey of thermally treated mixture of hard goat cheese with cheese concentration in the mixture not less than 5 % is introduced in the amount of 0.002-0.004 % by weight and the process of second heating is carried out at a temperature of (54±1) °C.