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A method for the manufacture of Chainyi cheese


, : A method for the manufacture of Chainyi cheese. Trudy, Vsesoyuznyi Nauchno issledovatel' skii Institut Maslodel' noi i Syrodel' noi Promyshlennosti (29): 90-92

The method features coagulation of skim milk and addition of cream into the curd. Major steps include flash-pasteurization of skim milk (at 80-85 deg C), ripening with 1.2-2.5% starter with the addition of anhydrous CaCl2 at 25-40 g/100 kg milk. coagulation with rennet when milk acidity attains 28-30 deg T, cutting the coagulum at 65-70 deg T acidity, removal of 30-40% whey and pressing.

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