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Priority to BG98724ApriorityCriticalpatent/BG98724A/en
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The method is used in the dairy industry. The semi-hard cheese produced has a characteristic lactic acid taste, pure specific flavour and even porous consistence resembling Swiss cheese. The cheese is made of raw or heated wholesome and skimmed cows' milk, normalized in casein/oil content to which an yeast of special lactic acid cultures is added, is curdled by cheese yeasts, and calcium chloride is added. The produced semicurdled cheese is cut into prisms which after removing part of the whey are crushed, the cheese grains are "fired" by gradual increase of the temperature and the cheese mass is pressed in moulds after which it is placed in baths containing brine solution. During its maturing each cheese form is daily daubed with brine solution and yellow colouring used for foodstuffs.
BG98724A1994-04-151994-04-15Method for making semi-hard cheese
BG98724A
(en)