[Industrial production of the rennet cheeses from goat milk can be arranged]
2000
Demidov, I. | Havrilov, H. | Symakovych, L. | Ryzhkova, T.
The study is conducted to obtain a pickled cheese of high quality, in particular, the "Kossatsky" one having the 45 % fat content in dry matter and five days maturity period. To speed up the cheese maturation and to form its organoleptic properties the biopreparation is applied comprising dry intracellular proteases of the mold Penicillium candidum X-10 (500 unit per gramme activity) and enzymatic extracts of the lactic acid streptococcus' strain Streptococcus lactis T-54, Streptococcus lactis=147 (70 units per gramme proteolytic activity) or the lactic acid bacilli B. casei (1400 units per gramme proteolytic activity). The traditional production technology is used involving a food additive based on the Roquefort cheese suspension. Using the biopreparation allows to obtain the cheeses of improved quality: of yellowish tint; devoided of the unpleasant taste and flavour inherent in goat milk. The results obtained are witnessing on the possibility to produce qualitative rennet cheeses of goat milk
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