FIELD: food industry.
SUBSTANCE: group of inventions relates to the food industry. A non-dairy cheese replica comprising a coacervate comprising one or more isolated and purified proteins from a non-animal source is proposed. A method for producing a non-dairy cheese analogue according to which the mixture is cured from one or more isolated and purified non-animal proteins and one or more isolated fats, as well as one or more microorganisms, is also provided.
EFFECT: this group of inventions provides a product with a low carbohydrate content.
71 cl, 28 dwg, 23 tbl, 37 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CHEESE ANALOGUE | 2012 |
|
RU2767198C2 |
| METHODS AND COMPOSITIONS FOR ARTICLES OF CONSUMPTION | 2012 |
|
RU2630495C2 |
| METHOD FOR PRODUCING SOY CHEESES WITH NOBLE MOLDS | 2023 |
|
RU2802584C1 |
| METHODS AND COMPOSITIONS OF CONSUMABLES | 2014 |
|
RU2660933C2 |
| METHODS AND COMPOSITIONS OF CONSUMABLE MATERIALS | 2014 |
|
RU2769287C2 |
| SYSTEM AND METHOD FOR PRODUCING A NON-DAIRY CHEESE PRODUCT | 2018 |
|
RU2741811C1 |
| METHOD FOR PRODUCTION OF CHEESE PRODUCT | 2022 |
|
RU2791552C1 |
| DAIRY PRODUCTS ENRICHED BY MINERAL MILK SUBSTANCES AND METHODS OF THEIR PRODUCTION | 2013 |
|
RU2658763C2 |
| "VIETA" CURD ANALOGUE PRODUCTION METHOD | 2011 |
|
RU2468590C1 |
| FERMENTED CHEESE CONCENTRATE FOR FLAVOURING FOOD PRODUCTS AND FOOD PRODUCTS, FLAVOURING AGENTS USING IT AND METHODS OF OBTAINING FLAVOURED CHEESE (VERSIONS) | 2004 |
|
RU2374857C2 |
