At too high temperature pasteurization (above 76-80 ° C) drops much of the albumin, disturbed the balance between salt and fosfornokaltsievymi phosphate complex casein, soluble phosphate, citric acid and calcareous salts pass into insoluble, destroyed some of the enzymes and vitamins, impaired ability to clot milk under the the action of rennet, etc.
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As a result, the acidity of pasteurized milk is reduced by 1-1,5 ° T. The introduction of calcium chloride, chemically pure potassium or sodium nitrate. To restore normal coagulation of pasteurized milk and improve the properties of rennet clot per 100 kg of the mixture should be added from 10 to 30 g of anhydrous calcium chloride.
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The dose of calcium chloride is installed in each individual case on the testimony of a special device in accordance with the properties of milk and the quality (strength) received clot. Calcium chloride is made in the milk mixture into a 40% solution. For the preparation of his 400 g of crystalline calcium chloride is dissolved in hot (95 ° C) water, pouring it in the quantity of salt to 1 liter. The solution was allowed to settle, and poured it into the tanks of ceramic or stainless steel.
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Concentration, calcium chloride solution set at 20 ° C, determining the density of its lactodensimeter. In order to avoid an early swelling of cheese used chemically pure potassium or sodium nitrate at the rate of up to 30 grams of salt per 100 kg of milk. Milk nitrates decompose into nitrite and oxygen, the latter is used for blowing the breath germs. At the same time these microbes break down milk sugar is less, which reduces the release of gases (carbon and hydrogen). At the same time suppress the development of gas-forming nitrite bacteria. Lactic acid bacteria are less sensitive to nitrite.