FIELD: milk industry. SUBSTANCE: method involves introducing into preliminarily prepared fat normalized pasteurized mixture wheat germ flakes in an amount of 0.5-1.5% by weight of mixture; providing coagulation, salting with dry salt in cheese grain; molding and cooling. Method allows soft cheese rich in vitamins, mineral substances, edible fibers and non-saturated fatty acids to be produced. EFFECT: increased efficiency and improved quality of soft cheese.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING SOFT ACID-RENNET RYE BRAN CHEESE | 2000 |
|
RU2213464C2 |
| METHOD OF PRODUCING SOUR MILK BEVERAGE "ROSTOK" | 2001 |
|
RU2210920C2 |
| CHEESE PRODUCTION METHOD | 2001 |
|
RU2210922C2 |
| SOFT CHEESE PRODUCTION METHOD | 2000 |
|
RU2187938C2 |
| METHOD OF PRODUCING SOFT CHEESE | 2000 |
|
RU2189148C2 |
| METHOD FOR PRODUCTION OF SOFT CHEESE "SEMEINY" | 1998 |
|
RU2129386C1 |
| METHOD FOR PRODUCTION OF SOFT CHEESE WITH FUNCTIONAL PROPERTIES | 2012 |
|
RU2491824C1 |
| METHOD OF PRODUCING DIETARY NON-FAT CURD WITH THE USE OF WHEAT GERM FLAKES | 2001 |
|
RU2210921C2 |
| METHOD FOR PRODUCTION OF SOFT CHEESE "NEZHNY" | 1998 |
|
RU2129385C1 |
| METHOD FOR PRODUCING OF SOFT ACID-RENNET CHEESE | 2006 |
|
RU2321263C2 |
