METHOD FOR PRODUCTION OF BRINED CHEESE WITH HIGH LEVEL OF LACTIC FERMENTATION Russian patent published in 2020 - IPC A23C19/68 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method provides for maturation of milk normalized, pasteurized at temperature 63–65 °C for 15–17 minutes and cooled to temperature 16–20 °C, by adding an activated starter of BK Uglich-4 direct introduction, based on 0.6–0.12 g of starter per 1000 kg of milk and holding for 12–14 hours until acidity is equal to 24–27 °T. Heating matured mixture to 34–35 °C, adding a starter containing Streptococcus thermophilus, Lactobacillus plantarum, Propionibacterium freudenreichii subsp. shermanii in ratio of 1:1:0.2 in amount of 1–2 %, calcium chloride, enzyme preparation and coagulation mixture. Then obtained clot is cut and grain is formed. Grain with whey is supplied to molding tables with a group funnel, performing cheddaring in whey, crushing and melting of cheese mass, melted cheese mass formation and cheese salting in brine under the condition of cheese optimal for aging 15–16 °C to mass fraction of sodium chloride 2.0–3.0%. Brine is obtained by way of pasteurisation of curd or cheese whey at temperature of 85 °C for 10 sec, precipitation of albumin and its separation from whey, dissolution of serum salt in amount of 6.0–7.0 % and polydextrose in amount of 1 %. Then one proceeds with cheese drying, packing and marking.

EFFECT: invention ensures the ready product quality enhancement, as well as the brine cheese range diversification with enhanced functional, including probiotic and prebiotic properties.

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