METHOD FOR THE PREPARATION OF SHEEP MILK FETA TYPE CHEESE IN BRINE

摘要

The method is used in the dairy industry. It includes milknormalization to caseine/fat ratio of 0.66-0.69, pasteurization at69-71°C with 10-15 min. retention, fermentation at 29-35° withyeast of active strains of Str. thermophilus, Lb. bulgaricus andStr. lactis, Lb. Casei in quantities 0.08-0.5%, curdling with theaddition of 0.02-0.035% of 50% solution of CaCl2 and rennet enzymein a quantity for the occurrence of first coagulation on the7-12th min. depending on the qualitative characteristics of theenzyme and milk. There follows cutting of the compacted coagulumin prism shaped forms of 23x23x23 mm, stabilization by mechanicaloverturning from 2 to 4 times in 15-25 min. intervals, theformation of cube-shaped chease blocks of sizes multiple to 12cmand self-pressing to water cheese content from 58 to 62% andacidity from 140 to 160°T. Then cheese blocks of 240 x 122 mm sizeare cut and dry salting is applied with metered quantity of saltin the container and pouring of brine with acidity from 160 to180°T and salt content of 8-10% until cheese acidity of 180°T isattained and maturing at 8 to 12°C for 45 days at relative airhumidity of 70%.