MIXTURE OF CHEMOSINES WITH IMPROVED MILK-CLOTTING PROPERTIES Russian patent published in 2021 - IPC A23C19/32 A23C19/04 A23C19/68 

FIELD: cheese-making.

SUBSTANCE: composition for milk coagulation contains at least 70 wt %/wt coagulant (camel's chymosine), having ratio C/P (specific coagulation activity/proteolytic activity) of more than 5 IMCU/mU (international milk-clotting units/mil units), and from 15 to 30 wt %/wt coagulant (bovine chymosin or mucor coagulant) having a C/P ratio in range of 0.05 to 1.5 IMCU/mU. Wt %/wt concentration of one coagulant relative to total amount of coagulants is shown. Food composition contains a mixture of the said coagulants and represents soft cheese, for example, brie, camembert. Fodder composition contains a mixture of the said coagulants and represents soft cheese, for example, brie, camembert. Application of the composition for milk coagulation in the soft cheese manufacturing method. Milk product production method involves addition of effective amount of milk coagulation composition into milk at temperature from 28 to 42 °C and performing additional production steps for production of a milk-based product. Fermented milk product production method includes the following stages. One adds the starter culture into milk and incubates the cultures at temperature of 28 to 42 °C for at least 5 minutes. Composition for milk coagulation is added in total concentration from 2,000 to 3,500 IMCU/100 l. Additionally cultures are incubated at temperature from 28 to 42 °C for at least 3 hours. Serum is separated to produce cheese.

EFFECT: group of inventions provides suitable levels of dry substance, pH and hardness of soft cheese.

20 cl, 7 dwg, 5 ex