| abstract |
The method of manufacture is that it is beforenshaping the cheese together with the additionnwater and ripening salts add to the curdn10-20 ml Candida cell suspensionnvalida JHY 23, containing 10 ton1011 cells / ml and after oxidationnthe maturation phase and the surface of the skin are treated 30nup to 50 ml of a BrevibacteriumRlinense culture suspensionnLactoflora 201 containingn10 ° to 10-cells / ml. Listednquantities are intended for treatment of 1,000nkg of cottage cheese.nThe present invention may be used in the artnall dairy factoriesncheese cheese production |