METHOD FOR RIPING AND PRESERVATION OF WHITE SHEEP CHEESE

摘要

The method is applied in milk industry. It derives a standardized product in terms of the organic leptic indicators and creates conditions for full automation and control over the ripening and conservation of white-brined cheese. According to the method, the pressed cheese mass is cut into pieces, which are arranged in perforated dishes, while each dish can take up to 16 tightly fit pieces, on which on the outer surface salt is dispersed, while after achieving acidity of between 170 to 180 degrees T, some brine with acidity of between 140 to 170 degrees T and temperature of between 12 to 15 degrees C is added. Then it is closed hermetically and after its ripening, the cheese is allocated in polyamide-polyethylene vacuumed packings and is conserved at a temperature of between 4 to 6 degrees C. The cheese is arranged in containers, while the brine added to it contains 11 to 12-per cent salt. Each four to five days, the brine is recirculated for 23 to 27 minutes. The unpacking of the packings is again carried out in vacuum of between 70 to 80 m<-1>xkgxs<-2>.