Харьковская Государственная Зооветеринарная Академия
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Micro-Organisms Or Cultivation Processes Thereof
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Dairy Products
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Abstract
A method for making lactic cheese of goat milk such that into the milk prepared for ripening prior to adding a bacterial starter culture thereto, a grain additive is added as a mixture of cereal flour with the goat milk in ratio from 1:3 to 1:5 in an amount of 2-3 wt. %, and then the bacterial starter culture is added, in which Bulgarian lactic-acid bacteria are used as thermophilic lactic-acid bacteria. In doing so the components of the starter culture are taken in the following ratio: mesophilic lactic-acid streptococci 55 % - 65 %, propionic-acid bacteria 20 % - 35 %, Bulgarian lactic-acid bacteria 10 % - 15 % and all that is added into milk being ripened in an amount 2 % - 3 wt. %.
UAU201015844U2010-12-282010-12-28Method for making lactic cheese of goat milk
UA63736U
(en)