METHOD OF PRODUCTION OF SOLID CHEESE EXHIBITING LOW TEMPERATURE OF THE SECOND HEATING Russian patent published in 1998 - IPC

FIELD: dairy industry. SUBSTANCE: milk is pasteurized, cooled to clotting point, calcium chloride is added and milk is subjected for biological treatment with ferment of nonmucilaginous strains at amount 1-2%. Then mesophilic ferment (1-2%) and milk-clotting enzyme are added (1.8-2.0 g/100 kg milk). After rennet clot formation clot is cut, cheese grain is made, whey is removed by a single stage at amount 60-70%. The second heating is carried out with hot water up to whey temperature 37-38 C followed by selfpressing for 120-140 min. EFFECT: improved method of production. 1 tbl