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A METHOD OF MANUFACTURING SOFT CHEESES HAVING A HIGH MAGNESIUM CONTENT, A SALTING BASIN FOR SUCH CHEESES, AND CHEESES OBTAINED THEREBY
A METHOD OF MANUFACTURING SOFT CHEESES HAVING A HIGH MAGNESIUM CONTENT, A SALTING BASIN FOR SUCH CHEESES, AND CHEESES OBTAINED THEREBY
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机译:一种制造具有高镁含量的软奶酪的方法,一种用于这种奶酪的咸菜盆以及由此获得的奶酪
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摘要
This process comprises the characteristic operations of adding rennet to the milk at 38 DEG C, of mixing and of washing the cut curds for 30 to 40 min until the pieces of these curds have been reduced to the size of grains of wheat, of a salting operation in a tank (1) equipped with an immersed conveyor (8) and with a pump (23) for circulating the salting solution, the cheeses being displaced counter-currentwise with respect to the solution for a period of 2 to 3 min, this solution being rich in magnesium chloride and poor in magnesium sulphate. IMAGE
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