FIELD: food-processing industry, in particular, preparing of product simulating natural milk cheese.
SUBSTANCE: method involves heating fat component; adding protein component; mixing resultant mixture and cooling until it hardens. Fat component used is hardened vegetable fat. Protein component used is collagen and caseinate. Before cooling procedure, mixture is exposed to supersonic vibrations.
EFFECT: increased homogeneity of resultant composition, increased dispersion extent of composition, and prolonged storage life of product.
5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PREPARING OF CHEESE SUBSTITUTE | 2005 |
|
RU2276849C1 |
| METHOD FOR PRODUCTION OF CHEESE-LIKE PRODUCT | 2005 |
|
RU2280993C1 |
| FISH CAVIAR ANALOG | 2004 |
|
RU2261632C1 |
| METHOD FOR PRODUCTION OF CHEESE-LIKE PRODUCT | 2005 |
|
RU2292147C1 |
| METHOD FOR PRODUCTION OF FISH CAVIAR ANALOG | 2004 |
|
RU2261633C1 |
| CAVIAR ANALOGUE | 2003 |
|
RU2239338C1 |
| METHOD FOR PRODUCING ANALOG OF FISH CAVIAR | 2003 |
|
RU2235484C1 |
| LOW PROTEIN CHEESE AND ITS PRODUCTION METHOD | 2013 |
|
RU2552154C1 |
| CREAM REPLACER, METHOD OF ITS PRODUCTION AND FROZEN DESSERT OF REDUCED FATTINESS | 1988 |
|
RU2080077C1 |
| METHOD FOR PRODUCTION OF FOOD FAT PRODUCT HAVING 82 % FATNESS | 1993 |
|
RU2040904C1 |
