| 摘要 |
FIELD: dairy industry, in particular cheese production. ^ SUBSTANCE: claimed method includes pasteurization of normalized mixture, cooling to coagulation temperature; introducing of calcium chloride, lactic acid bacterium ferment and milk-clotting enzyme preparation; mixture coagulation; cutting of obtained cheese curd; granular curd treatment; cheese mass forming and self-pressing; salting; ageing and cheese packing. Mixture coagulation, cheese curd cutting, granular curd treatment, cheese mass forming and self-pressing are carried out at 37-39°C; and lactic acid bacterium ferment is introduced in amount of 1-5 % based on mixture mass. As abovementioned ferment composition of mesophilic lactococcus and thermofilic streptococcus in ratio from 5:1 to 1:1 is used. As milk-clotting enzyme preparation mixture of rennet enzyme, beef and chicken pepsin is used. ^ EFFECT: accelerated technological process without losses of organoleptic characteristics; product of decreased cost. ^ 2 ex |
