| 摘要 |
FIELD: food processing industry, in particular production of hard maw cheese. ^ SUBSTANCE: claimed method includes providing of raw materials, pasteurization, cooling to fermentation temperature, introducing of calcium chloride and nitre, ferment and maw ferment, coagulation, cutting of obtained clot, cheese grain formation, folding, the second heating, folding until cheese grain preparation, fashioning and cheese mass pressing, as well as salting and cheese ageing using bioactivator. Method of present invention makes in possible to reduce cheese ageing time form 60 to 35 days. ^ EFFECT: cheese with improved organoleptic characteristics. ^ 1 tbl |
