| 摘要 |
A method for raising the output of ready products while making cheeses includes mechanical cleaning, bactofugation, milk separation for normalizing a milk mixture, homogenization of milk and cream, milk mixture blending, pasteurizion, cooling the mixture, ripening the cheese mixture, delivery to a cheese dairy. The milk mixture consists of nonfat milk and the cream and milk homogenized at 65-75 C° and pressure of 12±2.5 MPa. The proportion of the mixture components is selected correspondingly to the required fattiness of the ready product and correspondingly to the protein content in the incoming milk. |
