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, VlasevafiledCriticalBaltadzhieva
Priority to BG9637392ApriorityCriticalpatent/BG60135A3/en
Publication of BG60135A3publicationCriticalpatent/BG60135A3/en
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.
BG9637392A1992-05-261992-05-26Method for the production of akawi type cheese
BG60135A3
(en)