FIELD: cheese industry.
SUBSTANCE: method involves pasteurizing basic raw material; cooling to ripening temperature; introducing calcium chloride, potassium nitrate, starter and rennet; providing curdling; cutting resultant coagulum; providing cheese grain formation; mixing; second heating process; repeating mixing process until complete readiness of cheese grain; forming and salting; providing ripening with the use of biological corrector "Nevoton".
EFFECT: improved quality of cheese due to activation, biochemical and proteolytic processes, and reduced ripening time.
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| Title | Year | Author | Number |
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RU2105488C1 |
