METHOD FOR THE PRODUCTION OF KASHKAVAL (CHEDDAR TYPE) CHEESE

摘要

The method is used in the food industry. The turned out product has excellent organoleptic physicochemical characteristics. By the method, the cheese material pressed, at a specific stage of the fermentation process, is cut into slices 3-4 mm thick and is frozen. Wherever needed the material is defrosted and is included in the subsequent process cycle until the finished product is produced.