To provide a standard fat content in dry matter of cheese mixture - to normalize the milk fat in cheese production based on the actual protein content in the mixture to be determined by the method of Formalin titration (titer of protein).
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In accordance with the fat content in the original milk and cheese are produced and the percentage of pre-fat skim milk in the mixture.
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After this, normalize the milk fat in the tanks (containers for milk), and coagulation of milk in front of vehicles making curd conduct final testing and refinement of fat mixed with the actual content of protein in it.
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Regulation of milk fat content of the mixture on the content of protein in it is based on the fact that the mixture should be the optimal ratio of fat to protein, which provides a specified fat content in dry matter of cheese.
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Such an attitude is set empirically based on analysis of fat content in cheese after pressing. With the normalization of milk should periodically check the percentage of fat in dry matter of cheese after pressing. Normalization is carried out in a flow of milk through the separator-normalizer, or by separation of the milk with further mixing whole pasteurized milk and pasteurized skim milk or pasteurized cream.