| 摘要 |
The present invention relates to the technology of cheese-making. It could be applied in food industry for producing ripened sour milk cheese, particularly for production of herb cheese. The greenish herb cheese is made from thermally treated skim milk by coagulation and sedimentation of milk protein, so called ziger-mass, at a temperature of 75 to 76 0C. There is leaven of dried thermal bacteria Lactobacillus delbrueckii used. The volume ratio of leaven used and skim milk is 0,12-0,15: 1. The resulting ziger-mass is cut after washing in hot water at a temperature of 60 to 70 0C. A temperature in cutting device is kept at 55 to 60 0C. There is carried out the ripening process in anaerobic conditions at a temperature of 8 to 10 0C during 0.5- 1 month after cutting. The ripened greenish herb cheese having acidity 435 degree T contains (in weight-%): moisture 30- 31%; dry residue 30- 31%; fat ~0.58%; salt 5.7-5.8%; Trigonella coerulea no more 3%; protein 58.32%.
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