Hard and semi-hard cheese "Koziat rog" of goat's milk
1999
Kozhev, S. (El Bi Bulgarikum - Tsent"r za Nauka, Razvitie i Proizvodstvo v Mlechnata Promishlenost, Vidin (Bulgaria))
The obgective of this research work was to carry out studies and to develop a technology for production of hard and semi-hard cheese from goat milk. The obtained hard and semi-hard cheese from goat milk had following characteristics: -colour-white with warm grey tini; - flavour and aroma - salty, peculiar, pleasant; -consistency- firm, slightly elastic consistency of the hard cheese and semi-hard, easy to spread consistency of the semi-hard cheese; -dry matter content -58-62% of the hard and 52-55% of semi-hard cheese; - fat in dry matter - 45-48% for the hard and the semi-hard cheese; natural chloride - 2-2.5% for the hard and the semi-hard cheeses; - cheese shape - 3-3.5 kg loaves hard cheese and 2-2.5 kg loaves semi-hard cheese. Standartization documents for the production of hard and semi-hard cheese from goat's milk has been established.
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Эту запись предоставил Institute of Agricultural Economics