METHOD FOR PRODUCTION OF SEMI-HARD CHEESE WITH HIGH TEMPERATURE OF SECOND HEATING Russian patent published in 2023 - IPC A23C19/68 

FIELD: dairy industry.

SUBSTANCE: invention is related to cheese-making, and can be used in production of semi-hard rennet cheese. A method for the production of semi-hard cheese with a high temperature of the second heating includes the normalization of milk, into which milk-protein mixture Milkomiks Universal based on casein proteins is added, previously dissolved in skimmed milk at a temperature of 40-45°C and aged for 35-45 minutes. Then pasteurization, cooling, addition of calcium chloride and bacterial starter are carried out, a combination of starter cultures Lactoferm is used as the bacterial starter, consisting of the main starter EM containing mesophilic streptococci and thermophilic rods, an additional culture of PP propionic acid bacteria, a protective culture of LP L. Plantarum and thermophilic lactobacilli in a ratio of 4:1:1, a culture of propionic acid bacteria, which is added at the rate of 0.5EA per 100 kg of the mixture, then natural sheep rennet is added. The milk mixture is coagulated, the coagulate is cut, the cheese grain is placed, the second heating is carried out at a temperature of 52-54°C, followed by cheese grain processing, shaping of a cheese head weighing 9-10 kg, pressing, salting and ripening.

EFFECT: semi-hard cheese with a high temperature of the second heating has high probiotic properties, high nutritional and biological value, high organoleptic properties.

1 cl, 5 tbl