COMPOSITION AND METHOD FOR KASHKAVAL (CHEDDAR TYPE CHEESE) PRODUCTION
The composition and the method are used in the food industry for the production of a product having the qualitative characteristics of Vitosha type (made of cow's milk) kashkaval for direct use or for culinary purposes. By the method, the right technological process running is ensured and the p...
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| creator | DOBRINOV, MILCHO V MOLLOV, DIMITAR K SIMOV, ZHELJAZKO I JANEV, IVAN I GRUDEV, DIMITAR T |
| description | The composition and the method are used in the food industry for the production of a product having the qualitative characteristics of Vitosha type (made of cow's milk) kashkaval for direct use or for culinary purposes. By the method, the right technological process running is ensured and the production of high-quality product of recombined milk having excellent organoleptic and physicochemical characteristics is turned out. Recombination blend is made consisting of regenerated milk 90% and natural milk (wholesome or skimmed) 10%, also balanced by its oil content by lactic or hydrated vegetable oil or milk cream in specified ratio. The mixture is heated at 65 1°C for 15 sec., is cooled to 33-34°C, is fermented by 0.5-1.0% kashkaval yeast and biological curing is conducted until acidity increased by 1.5-2.0°T. 0.02% H3PO4 and CaCl2 tenfold diluted are added per 100 l of the mixture, as well as rennet enzyme in such a quantity that initial coagulation should occur after 10 2 min. Further on the classical process for the manufacture of the Vitosha-type Kashkaval cheese is applied. |
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By the method, the right technological process running is ensured and the production of high-quality product of recombined milk having excellent organoleptic and physicochemical characteristics is turned out. Recombination blend is made consisting of regenerated milk 90% and natural milk (wholesome or skimmed) 10%, also balanced by its oil content by lactic or hydrated vegetable oil or milk cream in specified ratio. The mixture is heated at 65 1°C for 15 sec., is cooled to 33-34°C, is fermented by 0.5-1.0% kashkaval yeast and biological curing is conducted until acidity increased by 1.5-2.0°T. 0.02% H3PO4 and CaCl2 tenfold diluted are added per 100 l of the mixture, as well as rennet enzyme in such a quantity that initial coagulation should occur after 10 2 min. 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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | COMPOSITION AND METHOD FOR KASHKAVAL (CHEDDAR TYPE CHEESE) PRODUCTION |
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