| 摘要 |
FIELD: milk industry, in particular, production of hard cheeses with low secondary heating temperature. ^ SUBSTANCE: method involves using bacterial starter of mesophilic lactic-acid bacteria in an amount of 1.0-1.2 wt% and mesophilic lactic-acid rods of L.plantarum kind in an amount of 0.1-0.2 wt%; introducing calcium chloride and rennet into pasteurized and normalized milk, with curdling temperature constituting 33±1 C; providing cheese grain formation, during which procedure removing 40-60% of whey by weight of processed mixture; introducing water pasteurized at temperature of 85 C and cooled to temperature of 48 C; providing secondary heating process; providing partial salting of cheese grain at the end of secondary heating process; molding; pressing; salting and ripening. ^ EFFECT: improved quality, increased consumer properties of cheese and reduced cheese ripening time. ^ 4 cl, 1 tbl, 1 ex |
