the application concerns the mode of production of camembert type cheese milk goats, which are acidified milk bacteria mezofilnymi to the required ph, the strain of mold, heated, formed clot are separated from the whey, ods\u0105cza, carve, placed in forms and leaves at ez period for maturation in a certain temperature and humidity, with thethat raw goat milk at 20 - 25 degrees celsius infusing into the bacteria mezofilnymi lactic fermentation and lowers ph value 6.2 - milk to 6.3, where at the same time, bacteria mezofilnymi or at the end of stage of acidification is added strain mold and after approximately 1 h after osi\u0105gni country by milk ph 6.2 - 6.3, the rennet is diluted 10 fold and fit to drink cold water,then the milk is mixed intensely for approximately 30 seconds and leaves for 30 minutes at a temperature of 30 - 32\u00b0c, then formed the curd is cut into cubes of 2 - 2.5 cm and mixed twice every 15 min, and after 30 min.urinating 1 \/ 3 of whey and overflowing clot to form, where ods\u0105cza it at 18 - 24\u00b0c, tossing after 2 h, 5 h, 10 h, and after 19 h from the shedding of the curd to form cheese, then at ph ranging from 4.8 to 5,1 salt, then drying the cheese at 20\u00b0c by time to 5 g odzin, tossing cheeses - 1 hour, after which the dry cheese moves to the ripening depot, where matures in the temp.12 +, and 90 + 2 1\u00b0c% humidity for up to 10 days. subsequently, a cheese covered with mold packing paper cheese and stored in a temp. 5\u00b0c for a minimum of 30 days, tossing.Zgłoszenie dotyczy sposobu produkcji sera typu camembert z mleka koziego, w którym mleko zakwasza się bakteriami mezofilnymi aż do uzyskania wymaganego pH, dodaje się szczep pleśni, ogrzewa się, uformowany skrzep oddziela się od serwatki, odsącza, kroi, umieszcza w formach i pozostawia przez określony czas w celu dojrzewania w określonej temperaturze i wilgotności, charakteryzującego się tym, że surowe mleko kozie o temperaturze 20 - 25°C zaszczepia się bakteriami mez
