METHOD FOR PRODUCTION OF PICKLED FRESH CHEESE WITH ADDITION OF WATER EXTRACT SPICY FLAVOUR PLANTS Russian patent published in 2014 - IPC A23C19/68 

Abstract RU 2521659 C1

FIELD: food industry.

SUBSTANCE: method envisages introduction of fat normalised, pasteurised and cooled milk starter consisting of pure cultures mesophilic lactic streptococci S.lactis, S.cremoris, S.lactis subsp. diacetilactis, bifidobacteria Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum "ЛВА-3", Lactobacillus bulgaricus Lactobacillus bulgaricus, mesophilic lactic sticks strain Lactobacterium casei C5 VKPM V-8730, strain Lactobacillus gallinarun "И-12" VKPM B-10134, adding calcium chloride and rennet. One performs treatment of clot, moulding, self-pressing, drying out cheese, salting. During moulding introduces water extract of spicy flavour plants.

EFFECT: invention allows to improve organoleptic indices cheese, enhance biological value, extend the range of products manufactured.

7 tbl, 1 ex

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RU 2 521 659 C1

Authors

Vlasova Zhanna Aleksandrovna

Tsugkiev Boris Georgievich

Vlasov Nikolaj Jur'Evich

Kozyreva Indira Indirbekovna

Chekhova Karina Kazbekovna

Dates

2014-07-10Published

2013-02-21Filed