| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves introducing into milk having clotting temperature bacterial starter and milk-clogging enzyme; maintaining clogging process until milk has pH value of 30-32 T; cutting resultant curd; kneading cheese grain; removing 80% of whey; providing second heating and melting of cheese mass while mixing, with temperature of cheese mass being 60-70 C and temperature of separated whey being 75-85 C; molding melted cheese mass by drawing; salting in brine; after removal of whey, collecting cheese grain in reservoir provided with drain openings; during molding procedure, intensively rinsing fiber in water having temperature of 45-60 C; cooling cheese upon termination of molding process. ^ EFFECT: reduced processing time, provision for obtaining of product with improved organoleptical properties, and wider range of cheese products. ^ 5 cl, 2 tbl, 2 ex |
