METHOD OF PRODUCING CHEESE 'DONSKOY'

摘要

FIELD: milk industry. SUBSTANCE: method involves preparing raw material including milk and buttermilk, the latter being produced in periodical process of obtaining butter, in the weight ratio of from 8:2 to 9:1 with pH value of 25-30 T; pasteurizing; cooling and introducing calcium chloride, rennet, and enzyme comprising mesophilous lactic streptococci, thermophilous lactic streptococci, and Bulgarian rod used in the ratio of 1.5:1:0.1; curdling resultant mixture; cutting coagulum; kneading and providing second heating; cheddaring; salting; melting; molding; dosing; cooling; packing and providing maturation, with second heating and cheddaring procedures being carried out at temperature of 36-38 C. Cheddaring process is performed during kneading before and after second heating procedure until whey pH value reaches 35-40 T. Salting, melting, molding and dosing procedures are performed mechanically. Flavoring and aromatic fillers are introduced 5 min before completion of melting procedure. EFFECT: intensified cheddaring procedure, reduced production cycle and production costs, increased yield and improved quality of ready product. 5 cl, 1 tbl, 4 ex