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Method for subsequent processing of semifinished cheese, particularly green cheese, involves positioning cheese in salt bath, and cheese is subjected to pre-maturation
Method for subsequent processing of semifinished cheese, particularly green cheese, involves positioning cheese in salt bath, and cheese is subjected to pre-maturation
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机译：随后加工半成品奶酪，特别是生奶酪的方法，包括将奶酪放在盐浴中，并对奶酪进行预熟
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摘要
Semifinished cheese processing involves positioning cheese in a salt bath at 10-20[deg] C over a period of 5-35 hours. A red rind maturation is stretched upto 15-35 days and is positioned in beer at a temperature of 50-150[deg] C for 5 days. The cheese is subjected to pre-maturation over a period of 2-10 days at a temperature from 2-10[deg] C in a hermetic foil between the salt bath treatment and the red rind maturation. The red rind maturation takes place at an air humidity of 90-100%.
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