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Method for manufacture of 'Rusalka' fresh cheese



Method for manufacture of 'Rusalka' fresh cheese



Khranitelnopromishlena Nauka 3(2): 3-6



The cheese is made by rennet-acid precipitation. Milk is pasteurized at 80-82 degrees C for 5-10 min, ripened with a butter starter at 28-30 degrees C for 13-15 h and curdled by the addition of CaCl2 and rennet. The finished cheese has a moisture content of 66-68%, fat in DM of 64-66%, NaCl of 1.5-2.0% and an acidity of 150-220 degrees T.

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