FIELD: food processing industry, in particular production of cheese-like foodstuffs.
SUBSTANCE: claimed method includes providing of mixture containing renneting casein, vegetable fat, collagen, favoring and water. Obtained mixture is heated in two steps. Namely, in the first step mixture is heated up to 50-70°C and conditioned at this temperature for 1-15 min; and in the second one mixture is heated in vacuum up to 80-100°C under pressure of 0.1-0.6 bar. Mixture is acidified to pH 4.5-4.8.
EFFECT: cheese-like product of improved homogeneity, increased viscosity and elasticity, improved organoleptic characteristics.
4 cl, 4 ex
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RU2376776C2 |
