"KOLORIT" SOFT-RIPENED RENNET CHEESE AND ITS PRODUCTION METHOD Russian patent published in 2011 - IPC A23C19/68 A23C19/00 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The method involves standardisation of immature milk with a 18-20°T acidity, thermisation at a 65±2°C temperature with maintenance during 20 - 25 sec, chilling to coagulation temperature and addition of water solution of calcium chloride, a direct addition starter of mesophilic and thermophilic cultures strains in a quantity of 50 DCU per 1000 kg of the mixture at a 32-34°C temperature, stirring during 40 min and introduction of an enzyme preparation, cutting and grain formation. Then one proceeds with secondary heating at a 39±2°C temperature, shaping by pouring, self-pressing during 5-10 min, chedderisation in a stratum under a layer of fresh whey till acidity is 5.3-5.2 pH units during 30-60 min, melting in a melting device in brine with a 9-12% concentration at a 72-80°C temperature during 50-60 sec. The produced cheese dough is rolled out into a rectangular sheet, sprinkled with spices, rolled up, chilled and dried; then mould is applied to it by means of dipping the roll in a solution which consists of distilled water and Penicillium candidum mold endospores; then the cheese ageing proceeds for 7-10 days at a temperature of 11-14°C and air humidity of 90-95%.

EFFECT: invention enables cheese quality improvement, process intensification and extension of the available range of cheeses.

2 cl, 4 tbl, 1 ex