METHOD OF PRODUCTION OF SOLID RENNET CHEESE Russian patent published in 1998 - IPC

Abstract RU 2105490 C1

FIELD: dairy industry. SUBSTANCE: method involves milk normalization, pasteurization and cooling. Then ferment of lactic acid cultures for small rennet cheese making, enzyme preparation phosphofetidine G20X acid phosphatase are added, stirred, maturated and folded. Pasteurized water is added at cheese grain treatment during the second heating. This provides optimal ratio of calcium forms in cheese composition. EFFECT: enhanced quality, accelerated maturation, prolonged storage time. 13 tbl

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RU 2 105 490 C1

Authors

Gorelova N.F.

Sviridenko Ju.Ja.

Perfil'Ev G.D.

Golovkov V.P.

Sviridenko G.M.

Dates

1998-02-27—Published

1996-04-25—Filed