METHOD OF PRODUCING CREAM CHEESE Russian patent published in 2003 - IPC

FIELD: dairy industry; applicable for preparation of cream cheese. SUBSTANCE: for producing cream cheese "Divny", method involves mixing of curd, dry fat-free milk, sour cream or cream, edible salt, tonarol, carrageenan, modified maize starch, cheese-melting salts, mixture of butter and vegetable fat. Used as cheese-melting salts are sodium polyphosphate ones in mixture with sodium orthophosphates taken in ratio (1-3):(1-10), respectively. Ratio of trisubstituted sodium orthophosphate to disubstituted sodium orthophosphate and to mono-sodium orthophosphate is, respectively, 1:(1-2):(2-4). Ratio of ingredients is the following, mas.%: curd, 32.0-33.6; sour cream or cream, 33.0-34.0; butter, 11.0-14.0; vegetable fat with mass part of fat 99.9%, 6.0-11.0; dry fat-free milk, 5.0-8.6; edible salt, 0.45-0.50; tonarol, 0.005-0.007; salts of sodium polyphosphate in mixture with sodium orthophosphates taken in ratio of trisubstituted sodium orthophosphate to disubstituted sodium orthophosphate and mono-sodium orthophosphate, respectively, 1:(1-2):(2-4), 1.8-2.0; carrageenan, 0.04-0.10; modified maize starch, 0.2-0.4; potable water, the balance. After melting, flavor additives may be additionally introduced. They may be fresh or dried mushrooms, herbs mixture of sublimation drying, dried parsley or dill, paprika, dried onion or garlic, and meat of shrimps. At introduction of cream in mixture, sours of lactic pure cultures of thermophyll or mesophyll streptococci may be introduced in amount of 1.6-2.0 mas.%. Before heating, sorbic acid or potassium sorbate may be introduced in amount of 0.1 mas.% together with other components. EFFECT: reduced quantity of microorganisms and increased storage life from some days to a month with preserving structural-mechanical characteristics and tastiness during storage period. 5 cl, 1 tbl, 9 ex