elFLUJO DE ELABORACION DE QUESO SUIZO

 

]SO]HSHEBIK GO FH ^HEH

ISGOØI DOEHKBEI

OQWSHEEBIK (DHUHLO) WSHKU]ISWO

 

GBH@SHDH GO NF_LI GO OFHCISHEBÕK GO X_OUI WB]I U_B\I

Foeao erugh SOEO]EBÕK KISDHFB\HGI

5% go `rhsh

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03½E x 8? so`

OKNSBHDBOKWI

Wodp4 5?½E

NOSDOKWHEBÕK

Wbodpi 4 5= dbk

Nordokti fèetbei -Efiruri go ehfebi (3=` /8== F) -Euhli -Kbtrhti go J (8= `/8== F)

EIH@_FHEBÕK

Wbodpi 4 7? h >= dbk Wodp 4 5?½E

EISWHGI SO]IUI

Wbodpi 4 ? dbk

]SBDOS H@BWHGI

Wbodpi 4 8? dbk

]SBDOS GOU_OSHGI

 H`uh ehfbokto 3=%

Uuori (55%) FH^HGI R EHFOKWHGI

Wodp4 51- 7=½E

UO@_KGI H@BWHGI

Wbodpi 4 8= h 3= dbk UO@_KGI GOU_OSHGI

Uuori (?=%) DIFGOHGI ]SOKUHGI

Uhf

Uuori (3?%) UHFHGI DHG_SHEBÕK

Wbodpi 4 1 gähs

 

OD]HX_OWHGI Xuosi tbpi subzi

 

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Gotordbkhebõk Hebgoz gof suori Eirto (eueabffi) Nukgbgi go euhlhgh (85¼ G) h`uh (1?¼ E) Abfhgi Difgohgi

Wodp.

Oknrbhgi Uhfduorh

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 Hfdheokhdbokti NBK

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