| 摘要 |
FIELD: milk industry, in particular, production of national kinds of cheeses. SUBSTANCE: method involves heating milk to boiling temperature; introducing "Airan" having acidity of 150-200 T into heated milk in an amount of 2-8% by weight of basic milk while continuously mixing; separating whey from cheese mass; introducing into cheese mass half the amount of 3-5% of salt needed for salting; providing molding and pressing under weight exceeding cheese weight by 6-10 times for 6-10 hours; rubbing produced cheese with remaining one half the amount of 3-5% of salt needed for salting; slightly drying in air for 2-3 days until rigid crust is formed on cheese surface. After slight drying, cheese may be subjected to cold smoking for 3- 4 days. EFFECT: provision for producing new kinds of national cheese with improved shelf life, increased biological value and quality, increased cheese yield and simplified method. 3 cl, 2 ex |
