| 摘要 |
The invention relates to the dairy industry, namely to a process for producing soft curdled cheese without maturation. The process, according to the invention, provides for the pasteurization of the initially prepared milk at the temperature of 94...97?C with curing during 20...25 s, subsequent cooling up to the temperature of 65...72?C during 5...10 s, cooling up to the temperature of 32...36?C and introduction to 100 L of milk of the: calcium chloride 10...30 g, leaven of mesophilic lactic-acid bacteria containing Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. diacetylactis in the ratio of 1:1:1, in the quantity of 1/3 active units of bacteria concentrate, as well as 2,0...2,5 g of rennet, mixing during 4...6 min, coagulation during 30...40 min, cutting of coagulate, mixing, curing for partial removal of the whey, addition of 500...700 g of table salt, 150...200 g of freshly chopped greens or 35à40 g of dried greens, mixing, formation, self-pressing, cooling and prepackaging. As greens is used, parsley, celery and/or dill. Claims: 2
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