CHEESE ROLL PRODUCTION METHOD Russian patent published in 2020 - IPC A23C19/02 A23C19/09 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Cheese roll production method envisages preparation of soft rennet cheese by way of pasteurized normalized to 3.2 % fat milk calcium chloride, a rennet and a starter direct introduction consisting of strains of mesophilic and thermophilic cultures. Coagulation, cutting and setting of grain, self-pressing, chedderization and melting are performed by means of 12–14 % solution of table salt at temperature 75–80 °C. Cheese dough is rolled into a layer and holy thistle seeds are added, preliminarily fried at 100 °C for 2–3 minutes, crushed to particle diameter of 160–190 mcm, sieved and uniformly distributed with a thin layer on the surface of the product stratum. Then roll is made, dried and cooled. Initial components are used in the declared amount.

EFFECT: method allows to enhance nutritive and biological value of cheese roll and to reduce duration of technological cycle.

1 cl, 2 tbl, 1 ex