METHOD FOR PREPARING YELLOW- CHEESE

摘要

The method is applied in production of yellow cheese at deteriorated ecological conditions and lack of raw materials. The derived product has excellent qualities and is extracted from a raw material with a constant physical chemical and biological composition at an accelerated process of maturation. The yellow cheese is derived from dry unskimmed and semi-skimmed cow milk, which is recovered and hydrated. After biological maturation, it is curdled with an additive of calcium hydride, phosphoric acid and a curdling enzyme, while the cedarized cheese mass is scalded in a solution of trisodium citrate, after which it is salted in a water medium.