PROCESS FOR PRODUCING SALT CHEESE HAVING SHORT RIPENING PERIOD

摘要

Production method for salted cheese with short term of maturing consists in that before the renneting the milk with fat contents 2.8 to 3.0 wt. % is modified to acidity 6.2 to 7.0 SH and to the modified milk the yeast in the amount of 2 to 3 wt. % is added. The solid cheese curd is shaped in two phases, whilst in the first phase the solid cheese curd is pre-pressed under the pressure 587.7 to 628.2 kPa during 5 to 10 min. a in the second phase is coined, whilst the pressure is continuously increasing from 50.6 to 304 kPa during 3 to 4 min. and finally the produced cheese curd is placed into the salt bath with density 1.16 to 1.18 g/ml and temperature 18 to 19 C during 22 to 25 hours. The acidity of the milk is modified by adding the yeast in the amount of 0.2 to 0.3 wt. %.