FIELD: dairy industry. SUBSTANCE: milk is pasteurized, cooled to fermenting temperature, treated with sour of fermented cultures, calcium chloride, and rennin. Then mixture is set, clots are treated, formed, self-pressed for 4-6 h at 25-35 C and left to ripen for 20-25 days. EFFECT: higher efficiency.
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RU2754559C2 |
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RU2173524C2 |
| 0 |
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SU362610A1 | |
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RU2526569C2 |
| METHOD OF CHEESE PRODUCTION | 2000 |
|
RU2192137C2 |
| 0 |
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SU217201A1 | |
| METHOD FOR PRODUCTION OF PICKLED FRESH CHEESE WITH ADDITION OF WATER EXTRACT OF SPICY FLAVOUR PLANTS | 2012 |
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RU2526566C2 |
| METHOD FOR PRODUCING OF CHEESE "VESENNY" | 2000 |
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