Milk ripened by CaCl2 in manufacturing of Swiss-type cheeses
1995
Elias, P. | Zeiger, M. (Estonian Agricultural Univ., Tartu (Estonia). Meat Inst.)
The effect of milk, ripened by CaCl2, in manufacturing of Swiss-type cheeses was studied. Bulk collected milk heated for 20-25 seconds at 74 degrees C, cooled to 9-11 degrees C, added 0,11 per cent culture of mesophilic streptococci and split into two lots. One lot was ripened by CaCl2 (200mg/kg) and the other without it. The standard Swiss-type cheese manufacturing procedure was used. pH and moisture content were analysed by standard methods. Addition of CaCl2 (200mg/kg) to milk before ripening decreased water content (1,1 per cent) in 24 hours old cheeses and increased quality of 3 months cheeses (2,0 points). It is useful to ripe or to store milk for cheesemaking with CaCl2
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