METHOD FOR THE PRODUCTION OF KASHKAVAL (CHEDDAR TYPE) CHEESE

METHOD FOR THE PRODUCTION OF KASHKAVAL (CHEDDAR TYPE) CHEESE

The method is used in the food industry. The turned out product has excellent organoleptic physicochemical characteristics. By the method, the cheese material pressed, at a specific stage of the fermentation process, is cut into slices 3-4 mm thick and is frozen. Wherever needed the material is defr...

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Bibliographische Detailangaben
Hauptverfasser: DOBRINOV, MILCHO V, MOLLOV, DIMITAR K, SIMOV, ZHELJAZKO I, JANEV, IVAN I, GRUDEV, DIMITAR T
Format: Patent
Sprache:eng
Schlagworte:
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
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Beschreibung
Zusammenfassung:The method is used in the food industry. The turned out product has excellent organoleptic physicochemical characteristics. By the method, the cheese material pressed, at a specific stage of the fermentation process, is cut into slices 3-4 mm thick and is frozen. Wherever needed the material is defrosted and is included in the subsequent process cycle until the finished product is produced.