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 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, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum LVA-3 bifidobacteria, mesophilic lactic bacilli of Lactobacterium casei C₅ VKPM V-8730 strain, Lactobacillus paracasei Z-37 VKPM V-10092 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, pressed; cheese is dried, salted and ripened. During moulding one introduces water extract of spicy flavour plants i.e. lilac sage, anise giant hyssop and long-leaved lavender.

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