| 摘要 |
FIELD: milk industry. SUBSTANCE: pasteurized milk cooled to 30-32 C is added to leaven of lactic bacteria and enzymic agent till acidity of mixture reaches 26-30 T, mixture is fermented clot is cut into small cube with face size of 5-10 cm. The mixture is then kept for 3-5 min, heated to 32-34 C while stirring, mixture is then chedderized at 30-32 C for 1-2 h till serum turns sour. Under serum layer cheese grains are matured at 31-33 T and serum turns sour. The serum which is removed from cheese grains turns sour at 60-70 T. EFFECT: improved method of making cheese. 3 cl
|
