FIELD: food industry.
SUBSTANCE: method envisages preparation of an initial suspension represented by a bacterial starter for production of cheese or cultured milk products. The produced initial suspension is placed into a vacuum drier and dried in a mode of pressure modification from atmospheric level to a vacuum amount no less than 4.5 mm Hg during the first quarter of the whole drying process.
EFFECT: invention allows to enhance quality of the end product and reduce the period of its drying.
2 tbl, 2 dwg, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING LACTOBACILLUS CONCENTRATE FOR PRODUCTION OF CHEESES | 1998 |
|
RU2157640C2 |
| METHOD OF OBTAINING BACTERIAL FERMENT | 0 |
|
SU581701A1 |
| METHOD OF PRODUCING BACTERIAL PREPARATION FOR RENNET CHEESES | 0 |
|
SU1409195A1 |
| DRY BACTERIAL STARTER FOR PRODUCTION OF FERMENTED MILK PRODUCTS AND PRODUCTION METHOD THEREOF | 2015 |
|
RU2607023C1 |
| METHOD FOR PRODUCTION OF BACTERIAL CONCENTRATE OF PROPIONIC ACID BACTERIA | 2005 |
|
RU2309982C2 |
| METHOD FOR PRODUCING DRY BACTERIAL SOUR FOR PRODUCTION CULTURED MILK PRODUCTS | 1994 |
|
RU2080795C1 |
| METHOD OF PREPARING BACTERIAL FERMENT AND A METHOD OF PRODUCTION OF BACTERIAL CONCENTRATE AND ITS USE FOR FERMENTED-MILK FOODSTUFFS | 1995 |
|
RU2088660C1 |
| METHOD TO PREPARE BACTERIAL PREPARATION OF ACIDOPHILIC CULTURES | 2012 |
|
RU2496865C1 |
| METHOD OF PREPARING BACTERIAL CONCENTRATE FOR SOUR-MILK PRODUCTS | 0 |
|
SU1082371A1 |
| METHOD FOR PRODUCTION OF BACTERIAL CONCENTRATE | 2021 |
|
RU2788920C2 |
