Production of fresh cheese according to Schulenburg procedure

Proizvodnja svježeg sira Schulenburgovim postupkom počinje pranjem i sanacijom kade i pribora. U čistu i dezinficiranu kadu doda se 0,5 do 1% kulture mezofilnih bakterija mliječne kiseline, a zatim se kada uz miješanje napuni pasteriziranim mlijekom temperature 23 do 25 °C. Zrenje traje dok mlijeko ne dostigne kiselost od 8 do 9 °SH, a to obično traje dva do tri sata. Tada se mlijeko usiri s potrebnom količinom sirila i dobro promiješa. Sirenje traje dok sirutka ne postigne kiselost od 21 do 23 °SH. U tom trenutku počinje spuštanje gornje kade, a time i cijeđenje sira. Sir se cijedi dok ne postigne propisanu suhu tvar, a to obično traje pet do sedam sati.The production of fresh cheese according to the Schulenburg procedure starts with the washing and sanitation of a vat and accessories. 0.5-1% of mesophilic bacterial starter culture is poured into the clean and desinfected vat, which is then filed with pasteurized milk temperature of which is 23-25°C. Fermentation lasts till milk reaches the 8-9 °SH acidity, which usually takes two to three hours. Then the required quantity of rennet is added to the milk, and the mixture is stirred thoroughly. Clotting lasts till the whey reaches the acidity 21-23 °SH. At that point the lowering of the upper vat as well as the straining of the curd start. The fresh cheese is strained when reaching the required rate of dry substance, which usually takes five to seven hours