CONTINUOUS SUZME (UF WHITE) CHEESE PRODUCTION METHOD WITHOUT THE USE OF A SALT PARCHMENT (MEMBRANE)

摘要

The invention is a production method of SUZME (UF white) cheese that comprises the process steps of continuously mixing the milk retentate and adding CaCl₂, adding LAB (Lactic Acid Bacteria) starter culture to milk retentate and adding salt directly to the milk retentate, without using salt membrane.