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The invention relates to dairy industry. A method provides for pasteurizing milk, cooling up to the coagulating temperature, adding calcium chloride, a main bacterial starter and a milk-clotting ferment, forming a rennet curdle, cutting, setting up the grain, removing the whey, the second heating, self-pressing, salting and ripening. Prior to adding the main bacterial starter the milk is subjected to biological treatment with an acidophilic starter in an amount of 1.5-2.5% in the course of 25-35 minutes, the second heating is conducted with hot water up to a temperature of 38-42 °C, self-pressing is carried out in the course of 100-130 minutes.
UA95104481A1995-10-121995-10-12Method of making self-pressed hard cheese
UA27145C2
(en)