METHOD OF CHEESE PRODUCING Russian patent published in 2001 - IPC

Abstract RU 2169475 C2

FIELD: dairy industry. SUBSTANCE: defatted milk is normalized by fat by addition of concentrated emulsion. Emulsion is obtained by mixing for 3-4 stages of buttermilk pasteurized at 73-77 C with keeping for 15 s and cooled to 55-65 C and vegetable oil heated to 55-65 C. Emulsion can be obtained by mixing system (egg powder : water) pasteurized at 63-67 C with keeping for 30 min, cooled to 28-32 C in the ratio of components = 0.03:0.11, respectively, and vegetable oil. Then ferment, calcium chloride and rennin are added to the obtained mixture. Obtained curd is cut, treated and formed layer is formed, salted and fed to maturation. EFFECT: enhanced quality of cheese. 3 cl, 4 tbl, 5 ex

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RU 2 169 475 C2

Authors

Vezirjan A.A.

Anisimov S.V.

Khramtsov A.G.

Povaljaev Ja.R.

Dates

2001-06-27—Published

1999-04-05—Filed