METHOD FOR PRODUCING WHITE CHEESE SUZMA UF USING TRANSGLUTAMINASE ENZYME Russian patent published in 2022 - IPC A23C19/04 A23C19/68 A23C19/76 

FIELD: dairy industry.

SUBSTANCE: described is a method for producing white cheese suzma UF, including the stages of adding a starter culture and calcium to the milk ultraconcentrate, filling a container with the mixture, storing the container in a coagulation-providing environment, storing the container in an incubation medium, and storing the container in a cooling-providing environment, characterised by including a stage of adding a secondary solution containing water with a pH in the range from 4.5 to 6.5, the transglutaminase enzyme, and a coagulant in certain amounts.

EFFECT: invention provides a possibility of eliminating problems with coagulation, producing protein-rich suzma cheese with a solid, non-dispersed and denser structure, providing a simpler process for cheese production, allowing simultaneous addition of a coagulant and transglutaminase to the ultraconcentrate, and forming a sufficient amount of brine for producing cheese with suitable taste, aroma, and texture.

21 cl