Method of salting the Vodopad cheese
- 作者: Pribolotnyy A.V.1, Pribolotnyi A1
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隶属关系:
- 期: 编号 4 (2009)
- 页面: 42-43
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287308
- ID: 287308
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详细
Cheese salting is a complicated technological operation at hard, semi hard and soft cheeses production. Salt regulates microbiological processes in the course of cheese ripening, effecting taste formation, consistency, body, rinse etc.
The method offered includes plastic containers for cheese. The brine prepared is fed from the top filling the container and completely covers cheese blocks. Then it overflows to the following container making something like waterfall.
Launching of the salting method Vodopad gives following advantages: cheese quality improvement, reduction of salting time, reduction of production areas, auxiliary materials application, saving of the energy resources and cold.
The method offered includes plastic containers for cheese. The brine prepared is fed from the top filling the container and completely covers cheese blocks. Then it overflows to the following container making something like waterfall.
Launching of the salting method Vodopad gives following advantages: cheese quality improvement, reduction of salting time, reduction of production areas, auxiliary materials application, saving of the energy resources and cold.
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