CHEESE PRODUCTION METHOD Russian patent published in 1999 - IPC

FIELD: food production technology. SUBSTANCE: according to method, milk in amount of 20-100% of volume to be processed is subjected to ripening with application of bacterial starter in amount of 0.05-0.1% and of calcium chloride in amount of 20 g per 100 kg of milk until reaching acidity of 18-20 deg.T. Ripened milk is used as component of mixture for cheese. Normalizing of milk as to content of fat is carried out with account of obtaining mass content of fat in amount of 20, 30, 40 or 50% in dry matter of ripened cheese. Proportion of bacterial starter in mixture is set to be equal to 1-4%. Cheddaring of cheese is performed at temperature of 31-37 deg. until reaching active acidity of raw mass equal to 5.2-5.4 units of pH. After that, cheese mass is cut in horizontal direction parallel to base into strips of 10-15 mm thickness. Thermal-mechanical treatment is carried out in three stages: stage 1 - cheddarized cheese mass is heated to temperature of 70-80 deg. in pasteurized water at ratio of components equal to 1:5; stage 2 - helpings of cheese are formed into toroidal pieces at temperature of 45-65 deg. ; stage 3 - stretching of toroid in radial direction for increasing its external diameter by 2-4 times, twisting in center of toroid for giving cheese mass configuration of numeral 8, folding in halves in the form of double toroid. This stage is repeated 7-10 times. Application of aforesaid method allows for producing fine-fibered structure of cheese dough and specific food product in the form of braided bun. According to another version of cheese production method, in addition of aforesaid operations, braided units of cheese are subjected to smoking process after thermal-mechanical treatment at temperature of 25-45 deg. during 6-12 h. Application of aforesaid method allows for improving quality of product and prolonging its storage period, thus making production process more profitable. EFFECT: higher efficiency. 2 cl, 3 tbl, 3 ex