PICKLED CHEESE PREPARATION METHOD Russian patent published in 2010 - IPC A23C19/68 

FIELD: food industry.

SUBSTANCE: invention relates to milk industry particularly to production of pickled cheese with cheddarisation and processing cheese mass and can be used for immediate consumption. Method involves using a mixture of whole milk with fat mass fraction of 3.5-3.6% and reconstituted skim milk as raw materials with ratio 1:1. First, direct introduction dry ferment is added into reconstituted skim milk cooled to 16-20°C, the ferment contains mesophilic lactic streptococci, thermophilic lactic streptococci and Bulgarian bacteria at 0.6-0.12 g of ferment per 1000 kg of reconstituted milk, it is held for 12-14 hours until acidity is 24-27°T. Then it is mixed with whole milk and the standardised mixture is combined with production ferment containing mesophilic lactic streptococci, thermophilic lactic streptococci and Bulgarian bacteria in ratio of 2:6.5:1.5, calcium chloride, ferment preparation and it is fermented. The clot obtained is cut into cubes, cheese grain is formed and the cheese grain along with whey is directed to 50 cm long rectangular trays that are 40 cm wide, 20 cm tall and their walls are 1-1.2 cm thick, equipped with multiple holes in the lateral walls for the whey to drain, then follows cheddarisation into whey, pressing and a mature layer is cut into rectangular cubes and directed to processing, the processed mass is shaped in the form of circle shaped braids and the circle ends are joined with sticks, the cheese is pickled in brine and dried.

EFFECT: invention enables to improve quality as well as appearance of the finished product, increase cheese yield, intensify the process, reduce power inputs and production costs.

1 dwg, 2 tbl, 2 ex