PREPARATION OF MILK to clot To ensure normal rennet coagulation and the development of lactic acid bacteria subjected to the maturation of the milk, the essence of which lies in the fact that the activated lactic microflora.
In 1 ml of mature milk contains not less than 10-15 million cells of lactic acid bacteria.
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As a result of delayed development of lactic acid bacteria during ripening of milk physical-chemical and colloidal properties of its several changes: increased content of polypeptides under the influence of free calcium ions become larger molecules of casein reduced the redox potential of the calcium salt goes into a soluble state, the acidity of milk increases at 1-2 ° T.
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The resulting lactic acid contributes to the transition of phosphate salts in fresh milk in a colloidal state in a soluble state. Maturation of a positive effect on syroprigodnost processed milk: milk significantly improved rennet coagulation, which ensures proper handling of the bunch. In this accelerated release of serum from grain growing and vigorous acidity. In addition, accelerating the entire process and the maturation of cheese.
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The most advisable to leave the maturation of pre-pasteurized and cooled to 8-12 ° C with the mandatory introduction of milk into a bacterial starter cultures in the amount of 0.1-0.3%.
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In the maturation of raw milk can be left in charge of all the indicators I grade, low colonization of the intestinal microflora. Before ripening the milk should be purified by centrifugation or filtration, and cooled to 8-12 ° C. The duration of maturation of milk at 10-14 h maturation leave up to 30% of processed milk. In large cheese factory with a large radius of the assembly a significant part of the milk goes to cheese factory on the second day after milking, that is already mature. Therefore, after pasteurization was sent directly to the production of cheese.