| 摘要 |
FIELD: dairy industry; baby food production. SUBSTANCE: method involves normalization and pasteurization of milk, aging, heating to coagulation temperature, adding calcium chloride and bacterial starter, coagulation with rennin, separation of whey from cheese grain, stirring and cheddarization, one more heating and stirring, and pressing. The second heating is performed by adding hot pasteurized water (40-45 C). the resulting cheese is dispersed with solution of trisodium citrate or trisodium phosphate 8-12% or 6-10% anhydrous salt on cheese dry matter basis respectively. EFFECT: higher product quality; higher product biological value and solubility. |
