Professional paper
Production of fresh cheese according to Schulenburg procedure
Marin Cindrić
; Karlovačka industrija mlijeka - KIM, 47000 Karlovac
Abstract
The production of fresh cheese according to the Schulenburg procedure starts with the washing and sanitation of a vat and accessories. 0.5-1% of mesophilic bacterial starter culture is poured into the clean and desinfected vat, which is then filed with pasteurized milk temperature of which is 23-25°C. Fermentation lasts till milk reaches the 8-9 °SH acidity, which usually takes two to three hours. Then the required quantity of rennet is added to the milk, and the mixture is stirred thoroughly. Clotting lasts till the whey reaches the acidity 21-23 °SH. At that point the lowering of the upper vat as well as the straining of the curd start. The fresh cheese is strained when reaching the required rate of dry substance, which usually takes five to seven hours.
Keywords
fresh cheese; Schulenburg procedure; cheese production
Hrčak ID:
94916
URI
Publication date:
4.9.1997.
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