SMOKED CHEESE PREPARATION METHOD Russian patent published in 2010 - IPC A23C19/14 A23C19/68 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry, in particular to a smoked cheese production method. The method involves chedderised cheese mass cutting, its thermomechanical treatment, melted cheese mass mounding to produce a plait with subsequent attachment in the form of a ring on sticks 2-3 pcs each or in the form of braids shaped as a circle with its ends fastened with sticks. Then the cheese is salted during 15-20 min at a temperature of 10-12°C with culinary salt concentration in the brine amounting to 16-18%, dried at a temperature of 6-8°C and relative humidity equal to 90-95% during 10-12 h and smoked with smoke fume during 10 min at a temperature of 25-35°C. The cheese is maintained within a 80 V electrostatic field during 8 min, placed in a chamber for maturing at a temperature of 6-8°C and relative humidity equal to 90-95% during 8-10 h.

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

1 dwg, 1 ex, 2 tbl