[go: up one dir, main page]

BG51691A1 - Method for the production of white cheese in brine from cow's milk - Google Patents

Method for the production of white cheese in brine from cow's milk

Info

Publication number
BG51691A1
BG51691A1 BG9655592A BG9655592A BG51691A1 BG 51691 A1 BG51691 A1 BG 51691A1 BG 9655592 A BG9655592 A BG 9655592A BG 9655592 A BG9655592 A BG 9655592A BG 51691 A1 BG51691 A1 BG 51691A1
Authority
BG
Bulgaria
Prior art keywords
milk
cheese
cow
brine
production
Prior art date
Application number
BG9655592A
Inventor
Marija A Baltadzhieva
Tsvjatko Kh Bojadzhiev
Markarit M Edgarjan
Original Assignee
Bg Predprijatie Mlechna Promis
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bg Predprijatie Mlechna Promis filed Critical Bg Predprijatie Mlechna Promis
Priority to BG9655592A priority Critical patent/BG51691A1/en
Publication of BG51691A1 publication Critical patent/BG51691A1/en

Links

Landscapes

  • Dairy Products (AREA)

Abstract

The method is used in the milk processing industry. The cheese is rich in nutritious and biological values and has a more tender consistency, higher water content and good protein disintegration. According to the method, the milk is normalised, pasteurised to a temperature of 74 to 76 degrees C with a retention period of 10 to 20 minutes, after which through curdling through acidisation of 1-to-3 per cent whey of 50-to-100 degrees T acidity, derived through self-souring or milk-acid fermentation with yeast for Bulgarian yoghurt. The cheese block thus formed is cut into pieces with lateral sides of from 8 to 12 cm and matures for 20 to 25 days.
BG9655592A 1992-07-01 1992-07-01 Method for the production of white cheese in brine from cow's milk BG51691A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BG9655592A BG51691A1 (en) 1992-07-01 1992-07-01 Method for the production of white cheese in brine from cow's milk

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BG9655592A BG51691A1 (en) 1992-07-01 1992-07-01 Method for the production of white cheese in brine from cow's milk

Publications (1)

Publication Number Publication Date
BG51691A1 true BG51691A1 (en) 1993-08-16

Family

ID=3924500

Family Applications (1)

Application Number Title Priority Date Filing Date
BG9655592A BG51691A1 (en) 1992-07-01 1992-07-01 Method for the production of white cheese in brine from cow's milk

Country Status (1)

Country Link
BG (1) BG51691A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104585335A (en) * 2014-06-26 2015-05-06 新疆农垦科学院 Method for preparing tigernut soft cheese

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104585335A (en) * 2014-06-26 2015-05-06 新疆农垦科学院 Method for preparing tigernut soft cheese
CN104585335B (en) * 2014-06-26 2017-05-10 新疆农垦科学院 Method for preparing tigernut soft cheese

Similar Documents

Publication Publication Date Title
Ramet The technology of making cheese from camel milk (Camelus dromedarius)
Fenelon et al. Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents
Mistry et al. Influence of salt on the quality of reduced fat Cheddar cheese
US4379170A (en) Process for manufacture of cheese
CA1131070A (en) Process and products for the manufacture of cheese flavored products
NZ511420A (en) Cheese production wherein bacterial fermentation and/or enzymatically catalysed coagulation is avoided
NZ523394A (en) Dairy protein processing and applications thereof
IE832458L (en) Membrane filtration of milk products
DE3172797D1 (en) Process for making cheese or cheese base and a novel intermediate product of said process
DE60010179T2 (en) Process for incorporating whey proteins into cheese using transglutaminase
ATE34650T1 (en) PROCESS FOR MAKING CHEESE-FLAVORED PRODUCTS AND THE PRODUCTS MADE BY SUCH PROCESS.
ZA964194B (en) Process for preparing fresh cheese and fresh cheese obtainable thereby.
BG51691A1 (en) Method for the production of white cheese in brine from cow's milk
FR2508281B1 (en)
GB1362502A (en) Process for the production of dry milk protein products
Palo et al. Slovak sheep cheeses
EP0273485A3 (en) A process for preparing a raw material for human food; human food; a process for preparing a pharmaceutical composition
Schekotova et al. The study of the proteolysis of milk proteins obtained by thermal calcium coagulation
ATE84190T1 (en) CHEESE MAKING.
DE3772255D1 (en) TREATMENT METHOD FOR MILK FOR THE PRESERVATION OF CHEESE.
GB1380822A (en) Preparation of fresh cheese curd such as ricotta
FR2290847A1 (en) Continuous prodn of curds for cheese making - without pre-concn of milk, using hot whey to coagulate acidified milk
Holsinger et al. Overview: cheese chemistry and rheology
Zall et al. Thermalizing milk as opposed to milk concentrate in a UF system affects cheese yield
KR900004275A (en) Method for preparing active lactic acid bacteria beverage using ginseng