ALGINATE GUM Russian patent published in 2019 - IPC A23C9/154 A23C19/05 C08B37/00 C08L5/04 

FIELD: biotechnology.

SUBSTANCE: group of inventions relates to biotechnology and cheese making. Powder of particles of alginate gum in uncoated form is characterized by content of dry solid substances from 80 % to 100 % wt/wt, contains from 0.4 % to 1.6 % wt/wt calcium ions from the total dry solids content and practically insoluble in milk. Method of forming particles of alginate gum in dry form to obtain powder is implemented as follows. Alginic acid is mixed with calcium salt to obtain a mixture, where content of calcium ions after mixing with calcium salt ranges from 0.4 % to 1.6 % wt/wt. calcium ions from total dry solids content. Obtained mixture is brought to pH of 5.0–8.0. Mixture is dried to produce alginate gum in dry form, where content of dry solids ranges from 80 % to 100 % wt/wt. Dried mixture is ground into powder consisting of particles with size from 10 to 200 mcm. Industrial cheese production method is implemented as follows. One adds powder of alginate gum particles into milk before or after pasteurisation with providing cheese substrate. Method involves strangulation, cutting, thermal treatment, drying said substrate to produce cheese mass and hardening said cheese mass to produce cheese. Cheese mass production method is implemented as follows. One disperses powder of particles of alginate gum, coagulates milk into curd and whey. Whey and curd are separated. Bulk of powder of alginate gum particles remains in curd. Application of alginate gum particles to produce cheese.

EFFECT: group of inventions provides powder of particles of alginate gum, which is used during cheese production and does not increase whey viscosity, promotes maintenance of stable consistence, particles are insoluble in milk and therefore are able to be dispersed without formation of lumps during cheese production.

15 cl, 3 dwg, 2 tbl, 5 ex