| 摘要 |
<p>#CMT# #/CMT# Method for preparing cheese using a traditional method comprises dripping and introducing brine into a cheese curd, moisturizing the cheese daily with brine for 15-20 days, applying dried herbs with hand and cleaning the obtained intensive care phase with water during the further maturation, preferably two times in a week, for at least 8 weeks. #CMT# : #/CMT# An independent claim is included for a cheese obtained by the method. #CMT#USE : #/CMT# The invention deals with method for preparing cheese. #CMT#ADVANTAGE : #/CMT# The cheese exhibits new or additional taste. The cheese shows characteristic garner-sapsago taste. The method is simple since it does not use any special aid in cheese cellar. The cheese obtained by the method is of high quality. #CMT#FOOD : #/CMT# Preferred Process: The above ground plant parts of the blue fenugreek (Trigonella melilotus-coerulea), preferably fenugreek (Trigonella foenumgraecum), which is a bloom that is harvested, dried and rubbed, is applied with a bark that is moistened with brine. The cheese curd is prepared from raw milk or milk of cow that is nourished with silo-free fodder. #CMT#EXAMPLE : #/CMT# A semi-hard cow's milk was warmed up at 32[deg]C. Subsequently, bacteria, preferably rennet and lactic acid culture were added for coagulating the milk. After half an hour, the liquid whey was separated from the cheese mass to form cheese piece. The cheese piece and whey were reheated at 34-53[deg]C. After warming at 45[deg]C, the semi-hard cheese was obtained. The obtained cheese was pressed, dripped and introduced into the brine. The obtained cheese was treated with blue fenugreek (Trigonella melilotuscoerulea), preferably fenugreek (Trigonella foenumgraecum).</p> |
