Special features of production of cheeses with cheddaring and thermo-mechanical treatment

Special issue of the technology used for manufacturing of the above mentioned cheese is presence in the technological scheme of cheddaring and thermo-mechanical treatment (or plastification) of the cheese mass These operations in case of the proper fulfillment provide receiving of the cheese with lay structure. Differences in the regimes of these operations effect degree of cheddaring, moisture content in the cheese mass and quality of the finished products as a whole. In the article analysis of the special items of cheddaring and plastification is given that allows to control quality of the finished product.

cheese mass cheddaring, thermo-mechanical treatment, plastification, bacterial starter, direct acidification, «Mozzrella», «Suluguni», «Chechil»