| 摘要 |
Invention refers to the process for production of Sombor cheese of specific smell (a smelly one). Pasteurization of unskimmed milk, with 3- 4, 5 % mm, and most favorably 3,5 % mm, is carried at the temperature from 55 to 70°C, during about a half-an-hour process. Upon pasteurization, milk is cooled up to the temperature of its sowing from 26 to 28°C when CaCl2, a pure culture and a rennet, a lactic acid bacteria (LAB) ferment " are added thereto. Calcium chloride should comprise 3% Ca. The culture being added thereto is of that type that causes no holes in the cheese. When such a culture is unavailable, 0,5 % of yoghurt acid and the appropriate quantity of the culture of mucous mould are added. Rennet is added in as much as required to obtain a soft elastic curd for some defined time, where curdling in the mixing tank lasts from 80 to 150 minutes. Herewith the curd has to be soft and delicate but completely formed. The curd is poured into the moulds with repeats due to the whey loss. The moulds are turned at about 2 to 3 hours, while the temperature of the cheese mass has to be within 18 to 25°C. The cheese ripens within 14 days at the temperature from 14 to 20°C and a constant draught.
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