MILK PREPARATION METHOD FOR CHEESE MANUFACTURE Russian patent published in 2015 - IPC A23C19/05 

FIELD: food industry.

SUBSTANCE: milk is normalised, pasteurised at a temperature of 72-74°C, maintained during 20 sec and cooled to a coagulation temperature equal to 32±2°C; calcium chloride in the form of 35±5% concentration solution is introduced. One performs stirring during 5-10 minutes and introduction of mono-substituted sodium phosphate in the form of 35±5% concentration solution. The quantity of mono-substituted sodium phosphate varies depending on the usage purposes: for milk cheese-usability enhancement at its low titratable acidity - 0.01 - 0.03%; for cheese ageing acceleration and cheese mass plasticity enhancement - 0.03 - 0.05% of the initial raw materials. One performs the mixture stirring during 5-10 minutes and introduction of a bacterial starter and a milk-clotting enzyme preparation.

EFFECT: milk cheese-usability enhancement according to the titratable acidity index, acceleration of milk clotting with a milk-clotting enzyme, rennet clot quality improvement, strength and elasticity enhancement, acceleration of cheese grains treatment in a cheese-making bath, cheese dust quantity reduction due to mono-substituted sodium phosphate introduction, plasticity and creaminess enhancement, solidity reduction and ageing term acceleration.

3 ex