| 摘要 |
This invention can be used in dairying, namely for producing hard cheeses, called "enzymatic cheeses". The cheese is produced from pasteurised cow milk, normalized according to fatness, by clotting it using enzymes, the produced cheese mass is than put into forms, salted and ripened under special conditions. During the production process, cheeses are held in circular forms for up to 10 hours, the temperature ranging from 24 to 30 degrees Celsius, forms must be overturned once every 2 hours, until all the free whey comes out, the rind is formed, the pH of cheese rises 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 reaches 34%, and ripened over a period of 90 days. |
