METHOD FOR THE PREPARATION OF WHITE (FETA TYPE) CHEESE IN BRINE MADE OF COW'S MILK

The invation relates to a method by which cheese structure isformed having structural-and-mechanical and rheological propertiesenabling its mechanical transportation. There is facility for themechanisation and intensification of the production process, andsimultaneously the degree of unification of output is increasedand the loss of dry matter in the whey is reduced. By the methodthe milk acidity before curdling is increased by biologicalmaturing, the addition of organic acids and by a combinationthereof. 2/3 of the whey is removed from the compact coagulateafter cutting and raising of the temperature and saline solutionis added. The cheese mass, pressed and cut in standard pieces, iscooled in brine. The pieces are salted by dry salt after theirarrangement in the packaging containers.4 claims