METHOD FOR PRODUCTION OF NATURAL CHEESE FLAVOR BASED ON ENZYME-MODIFIED CHEESE Russian patent published in 2022 - IPC A23C19/06 A23C19/09 

FIELD: dairy industry.

SUBSTANCE: method for the production of a flavor with cheese aroma includes milk pasteurization, its fermentation at a temperature of 32-34°C, into which calcium chloride in the amount of 0.3% by wt. and a ferment of lactic acid microorganisms and bifidobacteria are previously added to form a clot, its separation, addition of an enzyme to the clot, and keeping in a thermostat. At the same time, after obtaining cheese grain, a mixture of melter salts is added, containing sodium triphosphate (5-substituted), sodium dihydropyrophosphate, sodium pyrophosphate, sodium orthophosphate 1-substituted, sodium orthophosphate 2-substituted, cheese mass is brought to a pH level of 4.5-5.5, cheese mass is treated with lipase with a concentration of 0.2 g/100 g and rennet enzyme chymosin of 80-96% at a concentration of 0.6-1% by wt. for 40-60 h, the product is fermented in the thermostat at a temperature of 48±2°C, after keeping, it is removed, and pasteurization is carried out at a temperature of 80-90°C.

EFFECT: invention allows for obtaining a product with a more intensive cheese aroma, suitable for direct use in the production of food products as a natural flavor with a cream profile.

1 cl, 1 dwg, 2 tbl, 3 ex