| 摘要 |
This invention is related to the dairy industry; namely, it describes a method for producing whey-clotted cheese. The curd for producing cheese is produced from a pasteurised and normalised mixture of milk (richness 1.95-2.20 %), it is clotted by the curd whey, the acidity of which ranges from 95 to 150 degrees T. The cheese can be produced in 10, 30 or 45% richness in dry materials. This cheese is of soft taste, good consistency, not sour, its storage life is 5 days. The production method is distinguished by the use of curd whey, a lot of which is received in the production of cheese. |
