METHOD OF PARACASEIN CONCENTRATE PRODUCTION Russian patent published in 1997 - IPC

FIELD: dairy industry. SUBSTANCE: milk is normalized, matured to acidity 20-24 degree T, heated to the curdling point, calcium chloride and bacterial ferment were added, milk is coagulated with rennin and cheese grain is obtained. Whey is separated, mixed off followed by cheddarization in grains up to whey acidity 31-34 degree T. Whey is removed at amount 65-70% of its volume. The second heating is carried out by addition of the pasteurized water at temperature 40-45 C at amount 60-100% of milk to be fermented. Whey is removed at terminal stage of stirring off at amount 50-70% of its initial volume. Cheese grain is pressed under pressure 10-20 kPa for 0.5-0.9 h. Cheese grain mass is milled and dispersed at 16-22 C for 4-8 h with solution of trisubstituted sodium citrate and sodium triphosphate taken at amount 8-12% and 6-10%, respectively, as measured by anhydrous salt and measured for the dry cheese mass matter. Mixture is stirred, heated to 74-80 C, normalized to 17-23% of mass part of dry matters, kept for 9-15 min, homogenized and dried. EFFECT: improved method of production. 5 tbl