METHOD FOR PRODUCTION OF PICKLED FRESH 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 milk, standardised in terms of fat, pasteurised and cooled (the starter consisting of pure cultures of S. lactis, S. cremoris, S. lactis subsp. diacetilactis mesophilic lactic streptococci, Bifidumbacterium bifidum 1, Bifidum bacterium bifidum 791, Bifidum bacterium bifidum LVA-3 bifidobacteria, mesophilic lactic bacilli of Lactobacterium casei C₅ VKPM V-8730 strain, Lactobacillus paracasei Z-37 VKPM V-10092 strain, Lactobacillus gallinarun I-12 VKPM V -10134 strain, thermophile lactic streptococci of Streptococcus thermophilus K-45 VKPM V-10089 strain), introduction of calcium chloride and rennet. Milk is curdled; the curd is treated, moulded, self-pressed; cheese is dried and salted. During moulding one introduces water extract of spicy flavour plants i.e. fennel, sweet basil and sand pink.

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

1 dwg, 7 tbl, 1 ex