METHOD FOR PRODUCING WHITE CHEESE IN BRINE FROM COWS' MILK

摘要

The method includes the restoration of dry milk with water at 35-40 degrees C to a content of dry skimmed residue equal to that of the natural milk, at least 12 h before its usage. After the addition of 0.05-0.1% ferment from typical culture for the production of white cheese in brine and mixing of the natural milk pasteurization is made to temperature of 70 to 77 degrees C for 10-15 min. The milk is cooled to temperature of 33-35 degrees C and to it CaCl2 is added to it in quantities from 10 to 25 g/100 l, 50% aqueous solution and mixed ferment of 2 parts Str. lactis to Lb. casei 3:1, and 1 part Str. thermophilus and Lb. bulgaricus, respectively 4:1, with a total quantity of 0.05-0.3%. The curdling and the remaining operations up to the manufacture of the end product is made by the known method. 4 claims