METHOD FOR MAKING FETA-TYPE CHEESE IN BRINE MADE OF COW'S MILK

摘要

According to the method, after being qualified and purified,the milk is normalized, pasteurized at temperature of 73-76°C, iscooled to 35-37°C and matures biologically by active strains ofStr. lactis, Str. cremoris, Lb. casei. Str. thermophilus and Lb.bulgaricus until its acidity rises to 19-20°T. Then it is turnedinto cheese by the addition of 50% CaCl2 solution and rennetenzyme in the quantity required for first coagulation after 7 to15 min. The compacted coagulum is cut into prismatic forms whichafter stabilization are salinated by aqueous solution of NaCl andwhey. The cheese material is shaped into blocks to water contentof 60-62% and is cut into pieces which are salted in brine untilreaching salt content in the cheese from 2.0-2.5%. Then they arearranged into containers, are poured with brine with acidity nolower than 140°T and mature for 20-30 days at temperatures from10-12°C and 70% relative air humidity.5 claims