| 摘要 |
A method of making hard rennet cheese with the low temperature of the second heating and with cheddaring of the cheese mass provides for preparation of milk, normalization thereof, pasteurization and cooling up to the setting temperature, introducing a bacterial starter culture, a calcium chloride solution, a milk setting enzyme, setting the milk, treating the curd, cheddaring and salting the cheese mass, forming and pressing the cheese, ripening, packing, marking, storing and transporting the cheese. The cheddaring of the cheeses is carried out at a temperature of 33-35 DEGREE C, and the process of ripening of the cheeses is carried out at a temperature of 14-16 DEGREE C.
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