| 摘要 |
Invention herewith described refers to the process for production of Sombor cheese in a vat in that, that prior to the pasteurization process up to one third of water is poured into the milk and then a half-an-hour pasteurization is carried out. Pasteurized milk of the given chemical composition of min. 45 % milk fat in dry matter, max. 45% dry matter and up to 2,0 % kitchen salt, is cooled at the temperature from 37° C to 42° C, and thereupon the pasteurized water is poured and a clean culture and a rennet or a lactic acid bacteria (LAB) ferment " are added, so as to start making cheese in milk. Milk curdling is carried out in a mixing tank for 40 to 60 minutes. From the cheese mass cubes " the whey is separated and then the same is treated until desired quality is obtained. The curd is put onto a straining and pressing bench where it is pressed by being loaded with one third of the total mass and it coagulates under the pressure. During the process of pressing the curd, acidification of cheese at an acid degree of 82 - 95°SH at the temperature from 37° C to 42° C and during 4 " 5 hours, is carried out and thereupon the obtained curd is cut into slices that are further on put into mild water with kitchen salt therein
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