BG60135A3 - Method for the production of akawi type cheese - Google Patents

Method for the production of akawi type cheese

Info

Publication number
BG60135A3
BG60135A3 BG9637392A BG9637392A BG60135A3 BG 60135 A3 BG60135 A3 BG 60135A3 BG 9637392 A BG9637392 A BG 9637392A BG 9637392 A BG9637392 A BG 9637392A BG 60135 A3 BG60135 A3 BG 60135A3
Authority
BG
Bulgaria
Prior art keywords
cheese
akawi
production
cooled
cow
Prior art date
Application number
BG9637392A
Inventor
Marija A Baltadzhieva
Turki F Magdesi
Markarit M Edgarjan
Radka V Vlaseva
Original Assignee
Baltadzhieva
Magdesi
Edgarjan
Vlaseva
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Baltadzhieva, Magdesi, Edgarjan, Vlaseva filed Critical Baltadzhieva
Priority to BG9637392A priority Critical patent/BG60135A3/en
Publication of BG60135A3 publication Critical patent/BG60135A3/en

Links

Landscapes

  • Dairy Products (AREA)

Abstract

The method is used in the dairy industry. It specifies and improves the basic process parameters and Akawi type cheese is made from all types of milk having improved rheological properties and physical and chemical and biological composition. The cheese is made of cow's, goat's, sheep's, buffalo cow's, dry whole or skimmed milk which after normalization is pasteurized at 60-67C,cooled to 35-38C, is fermented with improved strains of homofermentative lactic acid bacteria of reduced proteolytic activity and is curdled with the addition of CaCl2 and rennet enzyme. The compacted coagulate is treated until the production of stable cheese grains, two-thirds of the whey is removed and the cheese mass is pressed. At 80-120 T acidity the cheese pieces are cooled in water and brine, are arranged in large tins and are poured with saline solution on top. They are stored at 0-4 C.
BG9637392A 1992-05-26 1992-05-26 Method for the production of akawi type cheese BG60135A3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BG9637392A BG60135A3 (en) 1992-05-26 1992-05-26 Method for the production of akawi type cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BG9637392A BG60135A3 (en) 1992-05-26 1992-05-26 Method for the production of akawi type cheese

Publications (1)

Publication Number Publication Date
BG60135A3 true BG60135A3 (en) 1993-11-15

Family

ID=3924428

Family Applications (1)

Application Number Title Priority Date Filing Date
BG9637392A BG60135A3 (en) 1992-05-26 1992-05-26 Method for the production of akawi type cheese

Country Status (1)

Country Link
BG (1) BG60135A3 (en)

Similar Documents

Publication Publication Date Title
Ramet The technology of making cheese from camel milk (Camelus dromedarius)
US4965078A (en) Preparation of hard cheese from concentrated milk
Farkye et al. Use of dry milk protein concentrate in pizza cheese manufactured by culture or direct acidification
Xanthopoulos et al. Characteristics of Anevato cheese made from raw or heat-treated goat milk inoculated with a lactic starter
US5130148A (en) Method of cheese manufacture
Qvist et al. Effect of ultrafiltered milk and use of different starters on the manufacture, fermentation and ripening of Havarti cheese
Agrawal et al. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture
EP0359295B1 (en) Method for the preparation of cheese
BG60135A3 (en) Method for the production of akawi type cheese
EP0174847A2 (en) Manufacture of high-solids pre-cheese and cheeses
Nielsen Principles of cheese production
NL8203817A (en) METHOD FOR PREPARING FOODSTUFFS WITH THE CHARACTER OF CHEESE AND PRODUCTS SIMILAR TO CHEESE.
Medina et al. Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin
DE59208243D1 (en) PROCESS FOR CHEESE PREPARATION WITH STANDARDIZATION
Maxhuni Whey as an Indicator for Standardizing Cow’s Milk Fat Percentage for Cheese Production
BLOCK et al. Manufacture of a feta cheese using skim milk retentate powder
Galloway Production of soft cheese
Zall et al. Thermalizing milk as opposed to milk concentrate in a UF system affects cheese yield
Paludetti et al. Effect of thermo-resistant protease of Pseudomonas fluorescens on cheese-making properties of milk and proteolysis
Kleter et al. Cheese ripening studied by strictly aseptic techniques of cheesemaking
SU682214A1 (en) Process for preparation of hard rennet cheese of the dutch type
FR2303482A1 (en) Cheese prodn. from cows milk using Streptococcus lactis - adding lactic ferments, then rennet, brining and ripening
BG101329A (en) Method for making feta-type cheese in brine from buffalo-cow's milk
El‐Abbassy et al. Effect of lecithin addition on the yield and quality of soft cheeses
BG113399A (en) Method for obtaining white cheese in brine with probiotic properties