METHOD FOR MAKING LOW-FAT CHEESE OR CHEESE PRODUCT Russian patent published in 1995 - IPC

Abstract RU 2038022 C1

FIELD: dairy industry. SUBSTANCE: method involves subjecting low-fat milk to ultrafiltration, treating it with lactic-acid bacteria and a solution of gelatine at a not-gelling temperature of this solution, dispersing the gel solution in a concentrate, introducing a coagulant, coagulating and forming the clot. EFFECT: higher efficiency. 9 cl

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RU 2 038 022 C1

Authors

Rokko Piliero[Fr]

Nikolja Men'O[Fr]

Dates

1995-06-27—Published

1991-04-26—Filed