MANUFACTURING METHOD OF CHEESE AROMATISER Russian patent published in 2008 - IPC A23C19/06 A23L1/226 

FIELD: food industry.

SUBSTANCE: method is that calcium chloride and lactic acid bacterium ferment, namely lactic acid bacterium Lactobacillus delbruckii, are added to pasteurised milk, it is ripened up to clot generation. The clot is separated and magnesium sulphate, zink sulphate, sucrose and/or lactose and moldy Aspergillus niger spore suspension, or Penicillium notatum or Penicillium roqueforti is added to it. Then the clot is kept at temperature of 28-32°C during 2-7 days and dried at temperature of 78-80°C. The produced dried clot is crushed, extrangent in amount of 3-15 dm³/kg of the dry clot, it is mixed at temperature of 20-25°C during 30-60 minutes. As an extragent the following substances are used: distilled water or ethyl alcohol solution 96% in distilled water in the mass ratio 1:3, or the solution 1,2-propylene glycol in distilled water in the mass ratio 1:1, ethyl alcohol solution 96% in 1,2-propylene glycol in the mass ratio 1:3. Then the extract is separated from the unsolved dry clot remainder and sterilising microfiltering is done at temperature of 20-25°C. Moreover the extract which contains protein <20 g/kg and carbonyl combinations <0.25 g/kg is concentrated at first at temperature of 40-65°C, then it is exposed to sterilising microfiltering.

EFFECT: allows to produce the ready natural food aromatiser with intensive cheese flavour.

2 cl, 1 tbl, 7 ex