METHOD FOR PRODUCING OF CHEESE Russian patent published in 2005 - IPC

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.

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