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Application filed by Мария БАЛТАДЖИЕВА, Радка ВЛАСЕВА, Маркарит ЕДГАРЯНfiledCriticalМария БАЛТАДЖИЕВА
Priority to BG101330ApriorityCriticalpatent/BG101330A/en
Publication of BG101330ApublicationCriticalpatent/BG101330A/en
The invention relates to a method by which raw goat's milkwith acidity from 15 to 20°T is heated to 55-60°C and retentionfor 15-20 min, is cooled to 32-38°C and to it 0.5-1.0% ferment ofStr. lactis, Lb. Bulgaricus, Lb. casei, Lb helveticus, CaCl2 areadded and is curdled by rennet yeast at specified quantities sothat the ferment shall be ready within 30-35 min. The finishedfermented product is cut and treated until cheese grains areformed. a second heating to 42-45°C is made, the grains beingstirred and at that temperature - until they acquire the desiredsolidity. The cheese material is chedderized into grain at 42-45°Cuntil it reaches pH 5.2-5.3 or in the form of a block which isformed after the draining of the cheese grains until reacingacidity of pH 5.2-5.3. The chedderized cheese material isevaporated in 10-12% salt solution (brine) having 74-76°Ctemperature. The cheese material eveporated in this way is mixedwell, is placed in moulds and matures at temperature range from8-10°C for less than 30 days.1 claim
BG101330A1997-03-141997-03-14Method for the prerapation of kashkaval (chedder type) cheese made of goat's milk
BG101330A
(en)
Effect of milk pasteurisation temperature on age-related changes in lactose metabolism, pH and the growth of non-starter lactic acid bacteria in half-fat Cheddar cheese
Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus