| 摘要 |
This invention can be used in dairying, namely for producing medium hard cheeses. "Enzymatic" cheese is produced from pasteurised cow milk, normalized according to fatness, by clotting it using enzymes; the produced cheese mass is then put into forms and ripened under special conditions. Cheeses are ripened with slime on the surface for 30 days, the forms must be overturned once every 4 days, the ripening process is complete once the pH of the cheese has risen to 4.9-5.0, then the cheeses are salted in pools for 5-10 days at a temperature of 8-12 degrees Celsius, until the quantity of salt in the cheeses reaches 3.5-4.5%, dried until the quantity of humidity in the cheeses does not exceed 46%, the quantity of sodium chloride is 1.5-2.0%, pH 5.3-5.35. |
