METHOD OF PREPARING POT CHEESE Russian patent published in 1995 - IPC

Abstract RU 2028060 C1

FIELD: milk industry. SUBSTANCE: method comprises steps of heating milk, separating it, pasteurizing it, cooling up to (28-32)C, adding a ferment, containing Streptococcus lastis, Propioniobacterium Shermanii, Acetobacter aceti, had been taken in relations (2.5-1.5) : (4.5-3.5) : (0.5-0.65); cutting the curd, separating a whey, pouring the curd, subjecting it to self-pressing, pressing; cooling the cheese. EFFECT: enhanced quality of pot cheese. 1 cl, 1 tbl

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RU 2 028 060 C1

Authors

Skobeleva N.V.

Sedunova G.G.

Donskaja G.A.

Semenikhina V.F.

Dates

1995-02-09—Published

1991-07-30—Filed