FIELD: food industry.
SUBSTANCE: invention relates to cheesemaking branch of dairy industry and intended to use while producing cheese with curd scalding high temperature. Method includes adding of calcium chloride, lysozyme chloride (taken as 2-4 g for 100 kg of mixture), bacterial starter of thermophilic lactic streptococcus and thermophilic lactate cells in ratio 4:1 respectively. Propionate bacteria culture is added as taken 0.5 EA taken for 100 kilos of mixture. After that rennet is added, obtained clot is cut, curd scalding is performed at 47-48°C. Head of cheese makes 5 to 7 kilos, salting is performed during 20-28 hours.
EFFECT: invention allows to reduce cheese maturing time till 40-45 days, increase end product commonality level, decrease of labour intensity of manufacturing process.
1 ex
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