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Application filed by Иван ПЕЙЧЕВСКИ, - АБУ ЕШИ Пепа ПЕЙЧЕВСКА, Ибрахим ЕШИfiledCriticalИван ПЕЙЧЕВСКИ
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The method is used for making white brineless (Feta-type)cheese of goats' or sheeps' milk. It improves the hydrophilicproperties of thecheese mass setting up conditions for theaccumulation of a larger quantity of endo- and exoenzymes makinguse of dicalcium phosphate and washing the cheese mass grains inwater. The finished product has improved taste qualities andcontains a higher percentage of soluble proteins. By the methodconditions are set for running of a more turbulent lactic acidfermentation as from the beginning of the production and maturingat lower temperatures which speeds up the process and its time isreduced from 30 to 45 days for the white cheese in brine to 14-15days for the white brineless cheese.1 claim
BG102329A1998-03-171998-03-17Method for the manufacture f white brineless (fetatype) cheese
BG102329A
(en)
Process for the preparation of a meat substitute product, meat substitute product obtained by the process and meat substitute product ready for consumption