| 摘要 |
This invention can be used in dairying, namely for producing and creating "enzymatic cheeses". A hot cheese mass is divided into pieces weighing from 200 to 500 grams, out of which the slivers are made. They are stranded and tied up with a special knot. Cheeses formed in this way are plunged in cold water for a few minutes, then in the sodium chloride solution, the concentration of which is 17-20%, at a temperature from 8 to 12 degrees Celsius, to which pieces of fine-cut fresh garlic can be added. The cheeses are usable after twenty-four hours. |
