GIRDHARI RAMDAS PATIL,HILAL AHMAD PUNOO,R.R.B. SINGH
申请号：
IN2134/DEL/2008
公开号：
IN260553B
申请日:
2008.09.10
申请国别(地区):
IN
年份:
2014
代理人:
摘要：
This invention relates to a process that yields Kradi (Semi Soft cheese) stable at ambient temperature 25°C for 12-15 days comprising, mixing of one part (liter) of pasteurized buffalo milk fat level 2 to 4% with two to three part (litre) of cultured skim milk and adjustment of pH of coagulation to 4.8 to 5.2 with citric acid or disodium phosphate subjecting the mixture to coagulation temperature of 70 to 80°C for 5 to 10 minutes, draining out whey through muslin cloth and molding the curd. Patting to give the curd typical Kradi Shape. Surface drying the Kradi in air cabinet drier at 40 to 60 °C for 10 to 20 minutes. Packing in multilayer polyethylene pouches
