CHEESE COMPOSITION Russian patent published in 2024 - IPC A23C19/00 

FIELD: food industry.

SUBSTANCE: invention relates to production of dairy products, particularly cheese, including semi-hard cheese. Disclosed cheese composition is prepared from standardized milk, mesothermophilic starter culture, calcium chloride, a milk-clotting enzyme of animal origin and table salt. At the same time milk with following indices of cheese suitability is used: titratable acidity of 16–18 °T; density of not less than 1,028 kg/m³ at temperature of 20 °C; mass fraction of protein 3.2–3.6%, including casein 2.65% and whey proteins 0.4–0.9%; urea level is not less than 15 mg and not more than 30 mg/100 ml; alcohol test group I; freezing point is not higher than—0.520 °C; antibiotics are not allowed; inhibiting substances are not allowed; QMAFAnM not more than 100,000 CFU/cm³, g; pathogenic, incl. salmonella, CFU in 25 cm³ of milk is not allowed; content of somatic cells is not more than 100,000 in 1 cm³ of milk, g; clostridia, MPN not more than 200 spores/cm³; rennet or CP sample, class I; reductase test, class I according to the results of visual assessment of the test; number of spores MAnLMO: cheeses with NTVN not more than 13,000 in 1 dm³; number of spores MAnLMO: cheeses with VTBN of not more than 2,500 in 1 dm³.

EFFECT: invention is aimed at increasing the shelf life of cheese.

1 cl, 1 tbl