METHOD FOR PRODUCTION OF THE GRATING CHEESE WITH HIGH TEMPERATURE OF SECOND HEADING Russian patent published in 2016 - IPC A23C19/02 A23C19/68 A23C19/32 

FIELD: food industry.

SUBSTANCE: invention relates to cheese-making branch of dairy industry and is intended for use in production of solid grating cheese. Method envisages milk standardization, performance of milk ripening with addition of the bacterial starter, prepared from monospecific bacterial concentrates of mesophilic lactococcus, milk mixture pasteurization and cooling to temperature of rolling. Into the cooled mixture one introduces calcium chloride in an amount of 10-40 g dry salt on 100 kg of the treated mixture and a bacterial starter consisting of thermophilic lactic streptococcus and thermophilic lactic acid bacilli in ratio 3:1 respectively. Carry out the second heating in a two-stage mode - at the temperature of 45-46 °C with stirring during 15-30 minutes, then at 55-56 °C. Cheese is molded in the head of cheese with mass up to 5-7 kg, before salting cheese is cooled to 12-16 °C, salting is performed during 24-36 hours. Duration of the cheese ageing at temperature of 11-13 °C during 6 months (young cheese) and 9 months (mature cheese).

EFFECT: invention allows reducing the period of maturation of the cheese grater, improve its quality, accelerate the process of ripening and form a brighter flavoring bouquet.

1 cl, 2 ex