Technical and technological prospects of cheese producing by the bulk method

Principle differences of cheeses of the Rossiiskii type lay in the method of formation. But besides differences there exist some special features on this stage that should be taken into account when new production is designed or the existing one is reconstructed. Knowledge of peculiarities of a technological process creation allows organize a scheme with minimum risk of defects. This is true for both cheese manufacturing and formation and packing.

bulk cheeses, technological process, salting