METHOD OF PRODUCING PROCESSED CHEESE (VERSIONS) Russian patent published in 2001 - IPC

FIELD: dairy industry. SUBSTANCE: raw material is mixed in such a way that ratio of mass part of fat to mass part of protein is equal to 1.60-1.62 in prepared product. Additionally introduced in mixture is tonarol in amount of 0.05-0.07 kg per 1 t of final product. The mixture is melted in vacuum under pressure of 0.07-0.12 MPa. Viscosity of melted product is 200-210 poise/s at temperature 90 C. According to the first version, melted mass is prepacked in combined metallized film, sterilized in autoclave and aged at temperature of sterilization for 3 min. According to the second version, melted mass is prepacked in sterile metal cans and cooled in autoclave up to temperature of 59-61 C with a speed no less one degree per min. Subsequent cooling is conducted in chamber up to temperature of 4-10 C. Prepared product is stored at 0-20 C. EFFECT: increased stability of emulsion, prolonged storage life of product in wide a range of temperatures with preservation of high taste and nutritive properties. 3 cl, 1 tbl, 3 ex