METHOD FOR INCREASING THE SHELF-LIFE OF THE KASHKAVAL-TYPE CHEESE

摘要

The method is used in the food industry. It extends theshelf-life of the produced Kashkaval cheese which can keep longerin storage and selling time under undfavourable conditions. TheKashkaval cheese is made of sheeps', goats' and cows' milk or amixture thereof, which is fermented and curdled and the rennetgrains are cured in order to ensure water content of the newlymade Kashkaval cheese not higher than 40-42%. The chedderizedcheese material is steamed in saline solution, placed in mouldsafter which it is packaged under vacuum in polyamide-polyethylenefoil in which it cures at 8-10oC from 50 to 55 days. The matureKashkaval cheese after cooling is kept at -5 to -9oC for up to 15months.1 claim