Special features of salting new type of the hard cheese

Hard or ground cheeses are the cheeses with high temperature of the second heating. Cheese grains intended for their production is treated at rather high temperatures from 52 to 58 °C depending on the cheese name. Increased temperature ( as compared with the cheeses of the Dutch group) of the cheese mass remains unchanged also during the period of self-pressing-pressing. It is not advisable to put the cheese with such temperature in brine. The cheese should be cooled before salting. In the article results of the study are given that has been aimed at finding the way to prepare cheese for salting in brine and optimizing duration of salting in view of the effects of ripening process and formation of the taste of the new ground cheese.

ground cheese, high temperature of the second heating, salting, brine, cheese ripening, nitrogen forms, organoleptic indices, profile of the cheese taste