Accelerating white cheese prodn. from milk - by biological ripening before curdling to increase acidity, heating and salting

摘要

White cheese, esp. curd cheese prodn. from cow's milk comprises: (a) biologically ripening the milk before curdling, until the degree of acidity is 1-2 degrees T above the initial degree of acidity; (b) lightly heating the milk to 36-38 degrees C at 1 degree C in 3-4 min. and (c) working up the cheese pieces for 10-30 min. at this temp. and salting with 1.8-2.2% NaCl. Work cycle from curdling to packaging is reduced 4-5x w.r.t. standard processes.