FIELD: dairy industry. SUBSTANCE: melted mass is cooled at temperature from 28 to 27 C, ground, frozen in layer of 4-5 mm at temperature from minus 29 C to minus 31 C for 28-30 min, sublimated at temperature from minus 15 C to minus 17 C for 3-4 h with pressure in sublimator chamber (0.65-1.32)100 Pa and dried at temperature from 24 C to 31 C for 16-24 h. EFFECT: higher efficiency. 6 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING DRIED CHEESE-LIKE PRODUCT | 1995 |
|
RU2086141C1 |
| COMPOSITION FOR PREPARATION PROCESSED CHEESE "BORODISNSJI" | 0 |
|
SU1690657A1 |
| COMPOSITION FOR OBTAINING PROCESSED CHEESE | 0 |
|
SU1687210A1 |
| COMPOSITION FOR PRODUCTION OF PROCESSED CHEESE | 0 |
|
SU1757569A1 |
| COMPOSITION FOR PROCESSED CHEESE PRODUCTION | 0 |
|
SU1797468A3 |
| CHEESE PRODUCTION METHOD | 1998 |
|
RU2137385C1 |
| METHOD FOR PRODUCING SWEET LOW FAT PROCESSED CHEESE USING SMALL-FRUITED APPLES | 2015 |
|
RU2597982C1 |
| METHOD FOR PRODUCTION OF TASTE-AND-FLAVOUR ADDITIVE WITH TASTE AND FLAVOUR OF "CHEDDAR" TYPE CHEESE | 2010 |
|
RU2459433C2 |
| METHOD OF PREPARING MELTED CHEESE | 0 |
|
SU971216A1 |
| PRODUCTION METHOD OF SOFT CHEESE | 2008 |
|
RU2366196C1 |
