METHOD FOR MANUFACTURING HARD ABOMASAL CHEESE AT HIGH TEMPERATURE OF THE SECOND HEATING Russian patent published in 2006 - IPC A23C19/02 A23C19/32 

FIELD: food industry, dairy industry.

SUBSTANCE: the present innovation deals with milk normalization by fat, pasteurization, addition of calcium chloride and a ferment that contains mesophilic lactic-fermentation streptococci, thermophilic lactic-fermentation cultures, the culture of propionic-acid bacteria, preparation of mesophilic lactic-fermentation rods L.plantarum, introduction of abomasal enzyme and milk curdling, cutting the clot, application of cheese grain followed by the second heating, treatment of grain, forming, pressing, salting and maturation of cheese. The culture of propionic-acid bacteria should be introduced at 2 EA/5000 kg milk, as for bacterial preparation of mesophilic lactic-fermentation rods L.plantarum it should be applied at the quantity of 2 EA/5000 kg of milk processed. Moreover, the ferments of mesophilic cultures 0.2-0.3% against the mixture, thermophilic - 0.3-0.6% against the mixture. The second heating should be fulfilled at 45-55° C, cheese maturation should be conducted in two stages: in fermentation chamber at air temperature being about 18-25° C and relative moisture being 85-95% for about 15-18 d and then - in a chamber at air temperature being 8-12° C and relative moisture level being 80-85% for 5-10 d up to the end of maturation. The innovation enables to accelerate the process of maturation in hard abomasal cheese. The innovation enables to accelerate the process of maturation by more than 2 mo and improve its organoleptic properties.

EFFECT: higher efficiency of manufacturing.