FIELD: dairy industry.
SUBSTANCE: invention relates to the dairy industry. A method for producing cheese with a K/Na ratio of more than 0.2 to 4.0 is described, in which the cheese is salted with a salting agent containing milk minerals and NaCl. The variants of cheeses obtained by this method with a K/Na ratio of 0.8-4.0 and certain K content are also described.
EFFECT: invention makes it possible to obtain a product with a reduced content of table salt, while with a taste, appearance and texture absolutely free of defects, which is similar to cheese with a normal content of NaCl.
19 cl, 9 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING ACIDIFIED PROTEIN PRODUCT FROM CASEIN AND PRODUCT THUS OBTAINED | 2016 |
|
RU2741528C2 |
| CHEESE AND ITS PRODUCTION | 2013 |
|
RU2636351C2 |
| METHOD FOR PRODUCTION OF BRINED CHEESE WITH HIGH LEVEL OF LACTIC FERMENTATION | 2018 |
|
RU2717994C1 |
| CHEESE PRODUCTION METHOD | 2022 |
|
RU2789874C1 |
| CHEESE PREPARATION METHOD | 2008 |
|
RU2380913C1 |
| CHEESE AND PRODUCTION THEREOF | 2012 |
|
RU2585213C2 |
| METHOD FOR PRODUCTION OF SOLID RENNET CHEESE | 2018 |
|
RU2716400C2 |
| FIBROUS CHEESE PREPARATION METHOD | 2023 |
|
RU2818579C1 |
| PICKLED CHEESE PREPARATION METHOD | 2009 |
|
RU2417616C2 |
| METHOD FOR PRODUCTION OF PICKLED MATURE CHEESE WITH ADDITION OF WATER EXTRACT SPICY FLAVOUR PLANTS | 2013 |
|
RU2521664C1 |
