| 摘要 |
A method of the preparation of milk for fermentation provides for heat treatment of milk, cooling to the ripening temperature, addition of calcium chloride, bacterial starter and milk-clotting ferment. Heat treatment of milk is performed at 110-130 ºС with holding for 3-5 sec. and cooling to 65-72 ºС during 5-10 s and further cooling to the ripening temperature of 10-12 ºС and addition of calcium chloride, addition of the bacterial starter on the basis of 0.1-0.3 % of milk amount and holding during 8-16 hours, further addition of the bacterial starter on the basis of 0.5-0.7 % of milk amount and the milk-clotting ferment. |
