| 摘要 |
FIELD: milk industry, in particular, method for producing of hard rennet cheeses. ^ SUBSTANCE: method involves normalizing milk; pasteurizing; introducing rennet, calcium salts and bacterial starter; forming and cutting coagulate; providing cheese grain formation; performing another heating cycle; kneading; pressing; salting and maturating resultant mixture. Bacterial starter is exposed to pulsed emission 10-20 min before introducing it into said mixture, said pulsed emission being performed with the help of pulsed emitter based on light-emitting diodes with wavelength lambda=530 nm or pulsed emitter based on light-emitting diodes with wavelength lambda=590 nm with exposure time of 3-5 min, pulse frequency of 3,000 Hz and modulation frequency of 100 Hz. ^ EFFECT: intensified cheese maturation and reduced production costs. ^ 3 ex |
