METHOD FOR PRODUCTION OF SOLID RENNET CHEESE Russian patent published in 2020 - IPC A23C19/02 A23C19/32 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry, in particular, to a method for production of solid rennet cheese with high temperature of second heating. Method involves sorting raw material milk, maturing at least 1/4 of high-quality raw milk material for 24–36 hours using a starter consisting of lactic acid cultures Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc lactis or Leuc. mesenteroides subsp. cremoris, pasteurisation of the rest of milk at 72–74 °C and holding for 20 s, mixing of milk raw material parts. Method then includes milk standardization, fermentation by adding starter at temperature of 37–39 °C, including cultures Streptococcus thermophilus, Lactobacterium brevis, Lactobacillus acidophilus, Propionibacterium shermanii, in ratio 1.0:0.5:0.02:0.001, adding calcium chloride and rennet, milk coagulation, clot cutting and cheese grains setting. Method comprises second heating of mixture in temperature range of 45–55 °C, grain treatment, partial sowing in grain with removal of approximately 80 % of whey, molding, self-pressing during 35 + 15 min at 25–35 °C and pressing. Then one performs main salting by rubbing salt into heads in a separate room, drying cheese on shelves for 1–2 days at temperature (10 ± 2) °C and relative air humidity of 90–95 °C and packing into vacuum film. Then cheese is ripened in two stages - in a fermentation chamber at air temperature of 18–25 °C and relative humidity of 85–95 % during 15–18 days, then in a chamber at air temperature of 8–12 °C and relative humidity of 80–85 % to end of aging.

EFFECT: method allows to enhance the product quality, improve its consumer properties and storage capacity.

1 cl, 2 ex