CHEESE PRODUCTION METHOD Russian patent published in 2009 - IPC A23C19/68

Abstract RU 2357422 C1

FIELD: food industry.

SUBSTANCE: method includes introduction of ferment to pasteurised milk, stirring, curd creation, salting, introduction of liquid Eleuterococus extract that is watered in volume ratio of 1:5-1:10 to the obtained curd in quantity of 0.0003-0.0008% from its volume, then it is formed and matured.

EFFECT: invention allows for increase of qualitative properties of cheese due to weak tonic effect.

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RU 2 357 422 C1

Authors

Shchepochkina Julija Alekseevna

Dates

2009-06-10—Published

2007-11-26—Filed