METHOD FOR PRODUCING PREPARATION FOR AGEING ACCELERATION AND QUALITY IMPROVEMENT OF RENNET CHEESES Russian patent published in 1997 - IPC

Abstract RU 2092066 C1

FIELD: dairy industry. SUBSTANCE: hydrolysis of proteins of fat-free milk is made by complex of ferments including protosubtilin, renninomesenterine and phosphatase. Cultivation of lactic-acid bacteria is carried out on protein hydrolysate for accumulation of metabolites activating development of fermenting microphlora in milk and cheese mass. Then received preparation is dried. EFFECT: higher biological activity of preparation. 6 tbl

Similar patents RU2092066C1

Title	Year	Author	Number
METHOD OF PRODUCTION OF SOLID RENNET CHEESE	1996	Gorelova N.F. Sviridenko Ju.Ja. Perfil'Ev G.D. Golovkov V.P. Sviridenko G.M.	RU2105490C1
DRY NUTRIENT MEDIUM FOR PREPARING LACTIC MICROORGANISM FERMENT FROM DRY BACTERIAL CONCENTRATES	2005	Sviridenko Galina Mikhajlovna Zakharova Marina Borisovna Sviridenko Jurij Jakovlevich Perfil'Ev Gennadij Dmitrievich Komarova Tat'Jana Valentinovna	RU2301829C1
MODIFIED NUTRIENT MEDIUM FOR TOTAL BACTERIUM COUNT DETERMINATION OF MESOPHYLIC, AEROBIC AND FACULTATIVELY ANAEROBIC MICROBES	2007	Sviridenko Galina Mikhajlovna Perfil'Ev Gennadij Dmitrievich Sviridenko Jurij Jakovlevich Zakharova Marina Borisovna Abramov Dmitrij Vasil'Evich	RU2358010C1
METHOD FOR PRODUCTION OF FERMENTED PRODUCT FROM BUTTERMILK	1992	Vyshemirskij F.A. Ehrvol'Der T.M. Orlova E.V.	RU2039445C1
METHOD OF PREPARING BACTERIAL PREPARATION FOR FOOD AGENT PRODUCTION	1990	Gudkov A.V. Ehrvol'Der T.M. Grunskaja V.A. Dushenin N.V. Tatkina L.D.	RU2035184C1
METHOD FOR PRODUCING OF MELTED CHEESE PRODUCT (VERSIONS)	2004	Zakharova Nadezhda Pavlovna Sviridenko Jurij Jakovlevich Abramov Dmitrij Vasil'Evich Rozdova Valentina Fedorovna Mekhova Nina Ivanovna Bratchikov Sergej Mikhajlovich	RU2299568C2
METHOD FOR PRODUCING OF FLAVOR-AROMATIC ADDITIVE WITH FLAVOR AND AROMA OF CHEESES AT HIGH SECOND HEATING TEMPERATURE	2003	Perfil'Ev Gennadij Dmitrievich Zakharova Nadezhda Pavlovna Mjagkonosov Dmitrij Sergeevich	RU2269909C2
CHEESE WITH CURD SCALDING HIGH TEMPERATURE PRODUCTION METHOD	2008	Shergina Irina Aleksandrovna Mordvinova Valentina Aleksandrovna Sviridenko Galina Mikhajlovna Sviridenko Jurij Jakovlevich Perfil'Ev Gennadij Dmitrievich Demicheva Al'Bina Aleksandrovna Zakharova Marina Borisovna Gladkova Tamara Aleksandrovna Chubenko Alla Vladimirovna Ostroukhova Irina Leonidovna	RU2366195C1
METHOD FOR PRODUCTION OF THE GRATING CHEESE WITH HIGH TEMPERATURE OF SECOND HEADING	2015	Mordvinova Valentina Aleksandrovna Delitskaja Irina Nikolaevna Sviridenko Galina Mikhajlovna Zakharova Marina Borisovna Orlova Elena Anatolevna Koregina Olga Evgenevna Semova Elena Gennadevna	RU2603057C1
MODIFIED DRY NUTRIENT KESSLER'S MEDIUM FOR INDICATION AND QUANTITATION OF MICROORGANISMS OF INTESTINE BACILLUS GROUP IN FOOD INDUSTRY	2002	Sviridenko Ju.Ja. Perfil'Ev G.D. Sviridenko G.M. Zakharova M.B. Abramov D.V. Kangin M.P.	RU2249037C2

RU 2 092 066 C1

Authors

Sviridenko Ju.Ja.

Perfil'Ev G.D.

Kozlova V.M.

Sviridenko G.M.

Dates

1997-10-10—Published

1995-03-29—Filed