BG93387A - Composition and method for kashkaval (cheddar type cheese) production - Google Patents

Composition and method for kashkaval (cheddar type cheese) production

Info

Publication number
BG93387A
BG93387A BG93387A BG9338790A BG93387A BG 93387 A BG93387 A BG 93387A BG 93387 A BG93387 A BG 93387A BG 9338790 A BG9338790 A BG 9338790A BG 93387 A BG93387 A BG 93387A
Authority
BG
Bulgaria
Prior art keywords
milk
kashkaval
production
vitosha
composition
Prior art date
Application number
BG93387A
Inventor
Zheljazko I Simov
Milcho V Dobrinov
Dimitar T Grudev
Dimitar K Mollov
Ivan I Janev
Original Assignee
Simov
Dobrinov
Grudev
Mollov
Janev
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 Simov, Dobrinov, Grudev, Mollov, Janev filed Critical Simov
Priority to BG93387A priority Critical patent/BG93387A/en
Publication of BG93387A publication Critical patent/BG93387A/en

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  • Dairy Products (AREA)

Abstract

The composition and the method are used in the food industry for the production of a product having the qualitative characteristics of Vitosha type (made of cow's milk) kashkaval for direct use or for culinary purposes. By the method, the right technological process running is ensured and the production of high-quality product of recombined milk having excellent organoleptic and physicochemical characteristics is turned out. Recombination blend is made consisting of regenerated milk 90% and natural milk (wholesome or skimmed) 10%, also balanced by its oil content by lactic or hydrated vegetable oil or milk cream in specified ratio. The mixture is heated at 65 1°C for 15 sec., is cooled to 33-34°C, is fermented by 0.5-1.0% kashkaval yeast and biological curing is conducted until acidity increased by 1.5-2.0°T. 0.02% H3PO4 and CaCl2 tenfold diluted are added per 100 l of the mixture, as well as rennet enzyme in such a quantity that initial coagulation should occur after 10 2 min. Further on the classical process for the manufacture of the Vitosha-type Kashkaval cheese is applied.
BG93387A 1990-12-05 1990-12-05 Composition and method for kashkaval (cheddar type cheese) production BG93387A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BG93387A BG93387A (en) 1990-12-05 1990-12-05 Composition and method for kashkaval (cheddar type cheese) production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BG93387A BG93387A (en) 1990-12-05 1990-12-05 Composition and method for kashkaval (cheddar type cheese) production

Publications (1)

Publication Number Publication Date
BG93387A true BG93387A (en) 1995-01-31

Family

ID=3923405

Family Applications (1)

Application Number Title Priority Date Filing Date
BG93387A BG93387A (en) 1990-12-05 1990-12-05 Composition and method for kashkaval (cheddar type cheese) production

Country Status (1)

Country Link
BG (1) BG93387A (en)

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