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

FIELD: food industry.

SUBSTANCE: method envisages introduction of a starter into standardised in terms of fat, pasteurised and cooled milk (starter consisting of pure cultures of S. lactis, S. cremoris, S. lactis subsp.diacetilactis mesophilic lactic streptococci strains, Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum LVA-3 strains bifidobacteria, Lactobacillus bulgaricus, Lactobacterium casei S5 VKPM V-8730 strain and Lactobacillus paracasei Z-37 VKPM V-10092 strain mesophilic lactic bacilli), introduction of calcium chloride and rennet. Milk is curdled; the curd is treated; during moulding one adds a water extract of spicy flavour plants (lilac sage, fennel and sweet basil). Then cheese is self-pressed, pressed, dried, salted and ripened.

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

1 dwg, 6 tbl