FIELD: dairy industry. SUBSTANCE: mixture is melted, and at the end of melting at 60-90oC in the amount of 0.1-0.5% and/or bifidobacteria biomass is in the amount of 0.005-1.5% are introduced in cheese mass. Melting is carried out at temperature 85-95 C. The prepared product has prolonged storage life from 60 to 90 days. EFFECT: increased food and biological value. 2 cl, 2 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
AGENT FOR DISBACTERIOSIS TREATMENT AND PROPHYLAXIS | 1994 |
|
RU2071339C1 |
METHOD FOR PRODUCING OF MELTED CHEESE "IODLIVE" | 2004 |
|
RU2299569C2 |
METHOD FOR PRODUCING PROCESSED CHEESE | 1991 |
|
RU2017429C1 |
METHOD OF PRODUCING MELTED RYE BRAN CHEESE | 2000 |
|
RU2213467C2 |
METHOD FOR PRODUCTION OF "BAIKALSKY" SOFT RENNET CHEESE | 2011 |
|
RU2475032C1 |
METHOD ESTABLISHING RNA IN COMPOSITION OF RNA-CONTAINING COMPONENT OF BIOLOGICAL PREPARATION | 2001 |
|
RU2225609C2 |
COMPOSITION FOR MELTED CHEESE PRODUCTION | 2004 |
|
RU2265343C1 |
COMPOSITION FOR OBTAINING PROCESSED CHEESE PRODUCT | 2008 |
|
RU2380914C2 |
METHOD FOR TREATING BOTULISM | 1995 |
|
RU2119799C1 |
METHOD OF READYING LYING-IN PREGNANT WOMAN FOR LABOR | 1992 |
|
RU2014839C1 |
Authors
Dates
1999-06-27—Published
1998-02-25—Filed