FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and can be used during rennet cheese production. Method provides for preparation of raw materials, pasteurisation, cooling till fermentation temperature, adding of calcium chloride and ammonium nitrate, starter and rennet element, coagulation, cutting of obtained curd, mixing, second warming, mixing till cheese grains are ready, forming, cheese mass pressing, salting and maturation. Crystalloid electro-magnetic applicator "KRITON" is used during cheese maturation.
EFFECT: invention allows to increase cheese quality due to activation of microbiological, biochemical and protein-degrading processes with simultaneous maturation time decrease from 60 to 50 days.
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| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF HARD RENNET CHEESES | 2002 |
|
RU2231959C2 |
| METHOD FOR PRODUCTION OF HARD MAW CHEESE | 2003 |
|
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| METHOD FOR PRODUCTION OF HARD RENNET CHEESE | 0 |
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| METHOD OF PRODUCTION OF SOLID CHEESE EXHIBITING LOW TEMPERATURE OF THE SECOND HEATING | 1995 |
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| METHOD FOR PRODUCING RENNET DUTCH CHEESE | 2000 |
|
RU2199873C2 |
| METHOD OF CHEESE PRODUCTION | 2000 |
|
RU2192137C2 |
| 0 |
|
SU451432A1 |
