| abstract |
The method is used in dairy processing in the production of brine cheeses. It regulates and optimizes the lactic acid process, cheese processing and ripening, improves the biological, organoleptic and microbiological characteristics of the cheese produced. The method consists of curing for biological maturation of normalized and pasteurized sheep's milk with a combination of lactic acid microorganisms, engraving and processing of the obtained coagulum for stabilization and compaction by self-pressurization. This is followed by the cutting of cheese and cheese blocks, as a result of which they are of fixed size, ensuring the optimal formation and processing of the cheese pieces. The resulting cheese is salted in the package by dry salt dosing and ripened in a special regime. |