To speed up the calculation of correction factors and conversion factors to the actual ratio of fat to protein mixture of milk and to determine the required mixture of milk fat are the tables with which to quickly find the desired fat content of milk mixture in this case.
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Pasteurization is effective in destroying pathogenic bacteria in the milk for cheese and harmful microorganisms. Eliminating accidental and technically harmful microflora of milk and replacing it with pure cultures of bacterial sourdough lactic acid bacteria, create conditions for development of microbiological processes in the desired direction.
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Pasteurization is based on the use of a temperature at which destroyed most of the microflora. In this case the natural properties of milk vary slightly.
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The effectiveness of pasteurization depends on the temperature to which milk is heated, the duration of exposure at this temperature and bacterial contamination of raw milk.
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Thus, when making cheese with a low temperature of the second heat pasteurization of milk used for thin-layer 72-76 ° C with exposure for 20-25 s and immediately cooled to a temperature of coagulation. When making cheese with a high temperature second heating the milk is pasteurized at 71-72 ° C with exposure for 20-25 s.
In practice mode pasteurization of milk is selected depending on the quality of milk and the properties of the resulting clot.