FIELD: dairy industry. SUBSTANCE: milk is pasteurized, cooled, bacterial ferment is added, milk is curdled, curd is cut and whey is separated from the cheese mass. Cheese mass is heated, mixed and stretched. Cheese is cooled in brine and frozen. After extraction from the brine the total moisture and milk fat content must be 70% (not less) along all fresh cheese mass at mass ratio of moisture and milk fat = (2.0-3.5):1. Cheese is used for pizza baking. EFFECT: improved method of cheese making. 19 cl, 3 dwg, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR CHEESE AND CHEESY FOODSTUFF PRODUCTION | 1999 |
|
RU2270571C2 |
| METHOD FOR MANUFACTURE OF STRING CHEESE PRODUCT | 2015 |
|
RU2663126C2 |
| METHOD OF PRODUCING EXTRACTED RENNET CHEESE | 2022 |
|
RU2812427C1 |
| FERMENTED CHEESE CONCENTRATE FOR FLAVOURING FOOD PRODUCTS AND FOOD PRODUCTS, FLAVOURING AGENTS USING IT AND METHODS OF OBTAINING FLAVOURED CHEESE (VERSIONS) | 2004 |
|
RU2374857C2 |
| NON-DAIRY CHEESE REPLICA COMPRISING A COACERVATE | 2014 |
|
RU2672489C2 |
| NEW PRODUCTION TECHNOLOGY OF TRADITIONAL CHEESE | 2005 |
|
RU2376776C2 |
| CHEESE AND PRODUCTION THEREOF | 2012 |
|
RU2585213C2 |
| METHOD OF PRODUCING CHEDDAR CHEESE | 0 |
|
SU833187A1 |
| METHOD FOR PRODUCTION OF BRINED CHEESE WITH HIGH LEVEL OF LACTIC FERMENTATION | 2018 |
|
RU2717994C1 |
| CHEESE PRODUCTION METHOD | 1998 |
|
RU2137385C1 |
