If the conditions for the production of pasteurized milk processing is delayed, then it is cooled to 6-8 ° C.
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Storage of pasteurized milk is highly undesirable. Reserve the milk is to keep it within 12-24 hours after milking and cooling to a temperature no higher than 5 ° C.
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Reservation of milk provides the rhythm of production, allows for the delivery of milk at a certain time and organize it into the correct recycling plant.
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Before reserving the milk-purified molokoochistitelyah separators or filters. The process of preparation of mature milk to clot involves the following steps: normalization of the mixture of milk fat, milk pasteurization and cooling the mixture to a temperature of coagulation, application of a mixture of calcium chloride, chemically pure potassium or sodium nitrate. Normalization of a mixture of fat.
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For each type of cheese standards provide a minimum fat content in dry matter of the product. Cheese with a low rate against the fat in dry matter is non-standard and not subject to the implementation. Development of cheese with high fat content relative entails over-fat and increase the cost of cheese. Fat content in dry matter of mature cheese depends mainly on the relationship between fat and protein in the milk mixture, and the coefficients of their use, the changing properties and chemical composition of milk on the periods of the year, the ratio of casein and albumin in the milk, and between different factions of the casein on the content of salt in the cheese and the collapse of proteins in the process of maturation, etc.