METHOD FOR THE PRODUCTION OF AKAWI TYPE CHEESE

摘要

The method is used in the dairy industry. It specifies and improves the basic process parameters and Akawi type cheese is made from all types of milk having improved rheological properties and physical and chemical and biological composition. The cheese is made of cow's, goat's, sheep's, buffalo cow's, dry whole or skimmed milk which after normalization is pasteurized at 60-67C,cooled to 35-38C, is fermented with improved strains of homofermentative lactic acid bacteria of reduced proteolytic activity and is curdled with the addition of CaCl2 and rennet enzyme. The compacted coagulate is treated until the production of stable cheese grains, two-thirds of the whey is removed and the cheese mass is pressed. At 80-120 T acidity the cheese pieces are cooled in water and brine, are arranged in large tins and are poured with saline solution on top. They are stored at 0-4 C.