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rūgušpiena biezmasas atsildīšana (rūgušpiena biezmasu sildot karstā ūdenī, dažreiz pievienojot sāli, līdz rūgušpiena biezmasas beigu temperatūrai no 58 līdz 65 °c),
curd stretching (operation of heating the curd with hot water, sometimes with salt added, with a final temperature of the curd between 58 and 65 °c),
Last Update: 2014-11-21
Usage Frequency: 2
Quality:
paraugos, kas analizēti trijās dienās pēc ražošanas datuma, biezpiena atsildīšanā izturīgas tipiskas mikrofloras nav mazāk par 107 kvv/g.
typical microflora resistant to curd stretching, in an amount of not less than 107 cfu/g in samples analysed within three days after the date of production.
Last Update: 2014-11-21
Usage Frequency: 2
Quality: