METHOD FOR EXTRACTING WATER-SOLUBLE PROTEINS FROM CHEESE Russian patent published in 2019 - IPC G01N33/04 

FIELD: chemistry.

SUBSTANCE: invention relates to analytical chemistry and can be used in analysis of quantitative content of water-soluble proteins in cheese. For this purpose milled samples of cheese are grated to produce homogeneous suspension with distilled water in ratio 1:3–6 at temperature 38–42 °C. Then distilled water is added to the obtained suspension till the cheese-water ratio is equal to 1:30–35. Containers with suspension are held in a water bath at temperature of 38–42 °C for 25–35 minutes with constant shaking with frequency of 80–120 min^-1. Then suspension is cooled to temperature of 18–22 °C and distilled water is added to ratio of ingredients cheese:water 1:37–41. Then suspension is cooled in water-ice mixture to temperature from 0 to +6 °C during intermittent stirring, then placed in refrigerating chamber with medium temperature from 0 to +6 °C for 1–3 hours. Then hardened fat is removed from surface and defatted suspension is filtered. Content of water-soluble protein is determined in the produced filtrate by Kjeldahl method.

EFFECT: invention provides a method for technical control of the degree of cheese maturation.

1 cl, 1 tbl, 1 ex