| 摘要 |
A method for producing milk condensing ferments for use in the cheese-making industry, which includes triple ferments extraction from maws of cattle, stomachs of pigs, birds, salting-out with white salt from extract, isolation of ferment mass from solution, drying, at that the first stage of extraction is performed with mechanical method, in which raw material is finely ground with an addition of lactoserum, thereafter extract is isolated from it at every stage using the mechanical method, and for triple extraction and salting out the lactoserum with acidity of 65-120 DEGREE O and respectively 180-200 DEGREE O is used.
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