Fresh cheese - world hit in milk industry
1999
Kozhev, S. ("El Bi Bulgarikum" - Tsent"r za Nauka, Razvitie i Proizvodstvo v Mlechnata Promishlenost, Vidin (Bulgaria))
The objective of this research work was to carry out studies and to develop a production technology and variety of fresh structureless cheese having good spreadability. Two methoda of milk precipitation coagulation were studied -acid-calcium-thermal method; -rennet-acid method. Two types of Russalka chese were produced -Russalka cheese from cow's milk and Russalka cheese from goat"s milk. Characteristics: -dry matter content - 32-35%; -fat in dry matter- 45-50%; -natrium chloride -1.5%; spreadability - very good; - flavour and aroma-specific, lactic-acid pleasant; -package - in 0.200, 0.250 and 0.500 kg polystyrene pails; keeping quality - 20 days under refrigerated storage. Standartization document for the production of fresh cheese "Russalka" have been estabilished.
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Эту запись предоставил Institute of Agricultural Economics