FIELD: milk industry.
SUBSTANCE: method involves providing ripening of milk and normalizing it with regard to fat content; pasteurizing; introducing lactic-acid starter and rennet enzyme into milk; mixing while adding into milk at temperature of 30-35°C fat-and-oil phospholipin product obtained by four-fold mixing of preliminarily heated food plant phospholipins with organic solvent, adding into solvent, before third mixing stage, 5-10% of citric acid solution by weight of phospholipins, said citric acid being solved in flooded acetone used in an amount of 1-25% by weight of phospholipins; separating phases to obtain fat-and-oil phospholipin product; drying said product; additionally introducing tomato-oil extract produced by simultaneously grinding and extracting tomato pomace with deodorized refined vegetable oil, with tomato pomace and deodorized refined vegetable oil being used in the ratio of 40:60-60:40, in thin spirally rotating 0.1-0.2 thick film under pressure of 150-200 kg/cm2 at temperature of 40-60°C; separating mixture for producing tomato-oil extract. Weight part of fat-and-oil phospholipin product is 0.05-0.25% by weight of milk, weight part of tomato-oil extract is 0.05-0.25% by weight of milk. Method further involves introducing fat-and-oil phospholipin product and tomato-oil extract in the form of emulsion into pasteurized whole milk at the ratio of fat-and-oil phopholipin product : tomato-oil extract : pasteurized whole milk of 1:1:1-1:1:5:5; processing resultant coagulum for producing of cheese grain; forming and pressing cheese grain; salting and ripening.
EFFECT: increased consumer properties such as nutritive and physiological value, moisture retention capacity, improved structural-mechanical properties, and high oxidation resistance during storage.
1 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PREPARING CHEESE | 2003 |
|
RU2240010C1 |
METHOD OF CHEESE MAKING | 2007 |
|
RU2332017C1 |
METHOD OF CHEESE MAKING | 2007 |
|
RU2332016C1 |
METHOD FOR PRODUCING OF CHEESE | 2003 |
|
RU2251280C2 |
METHOD FOR MAKING BUTTER | 2003 |
|
RU2240008C1 |
METHOD OF CHEESE PREPARATION | 2000 |
|
RU2195832C2 |
METHOD FOR PREPARING CHEESE | 2003 |
|
RU2240009C1 |
METHOD OF PRODUCTION OF CHEESE | 2007 |
|
RU2338382C1 |
CHEESE PRODUCTION METHOD | 2022 |
|
RU2819242C1 |
METHOD FOR PREPARING CHEESE | 2003 |
|
RU2240011C1 |
Authors
Dates
2005-05-10—Published
2003-04-21—Filed