FIELD: dairy industry, in particular cheese production.
SUBSTANCE: claimed method includes normalizing of milk fat content by addition of defatted natural milk or reconstituted milk from spray drying and fat of non-milk vegetable origin in emulsion form; pasteurization and cooling. Then starter is introduced such as lactic acid mesophilic microorganisms for rennet cheeses and cultures of thermophilic lactic acid bacteria, calcium chloride; mixture is agitated, aged, and clotted. Obtained granular curd is treated with simultaneous addition of pasteurized water. For cheese brining table salt or medicated salt is used to provide optimal ratio of minerals in product.
EFFECT: product of improved quality; accelerated method with increased yield.
15 tbl, 2 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD OF PRODUCTION OF SOLID RENNET CHEESE | 1996 |
|
RU2105490C1 |
METHOD FOR PRODUCTION OF SOLID RENNET CHEESE | 2018 |
|
RU2716400C2 |
METHOD FOR PRODUCTION OF SEMI-HARD CHEESE WITH HIGH TEMPERATURE OF SECOND HEATING | 2022 |
|
RU2800825C1 |
METHOD FOR PRODUCTION OF MILD CHEESE PRODUCT | 2009 |
|
RU2406341C1 |
METHOD OF PRODUCING SOFT CHEESE FOR CHILDREN NUTRITION | 2000 |
|
RU2169476C1 |
CHEESE PRODUCTION METHOD | 1998 |
|
RU2141767C1 |
HARD CHEESE PRODUCTION METHOD | 2021 |
|
RU2766686C1 |
CHEESSE PRODUCTION METHOD | 0 |
|
SU938896A1 |
CHEESE PRODUCTION METHOD | 2022 |
|
RU2789874C1 |
METHOD OF MANUFACTURE OF LOW-FAT CHEESE | 0 |
|
SU1734639A1 |
Authors
Dates
2007-01-20—Published
2005-04-04—Filed