CHEESE PRODUCTION METHOD Russian patent published in 2024 - IPC A23C19/00 

FIELD: food industry.

SUBSTANCE: invention relates to the production of dairy products, in particular cheese, including semi-hard cheese, is aimed at increasing the shelf life, this is achieved due to the fact that with the disclosed cheese production method, milk for cheese production is selected according to cheese suitability indicators, milk is purified and standardized, milk is bactofuged, milk is pasteurized, milk is cooled, milk is fermented, milk is ripened, clot is cut, grain is set, whey is partially removed, kneading is carried out, the obtained mass is deoxidized with pasteurized water, the obtained mass is heated a second time, the obtained mass is kneaded and the cheese grains are released, produced mass is molded, produced mass is self-pressed, produced mass is pressed, obtained mass is subjected to holding without pressure, semi-finished product is salted, cheese is dried, and milk at the first stage is selected corresponding to all indicators of cheese suitability: titratable acidity—16–18 °T; density—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 of heat resistance—I; freezing point is not higher than 0.520 °C; antibiotics—not allowed; inhibiting substances—not allowed; QMAFAnM—not more than 100,000 CFU/cm³ (g); pathogenic, incl. salmonella, CFU in 25 cm³ of milk—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; psychrotrophs—not more than 400,000; rennet or CP sample—class I; reductase test class (result of visual assessment of the test)—I; number of spores MAnLMO: cheeses with NTVN—not more than 13,000 in 1 dm³; number of spores MAnLMO: cheeses with VTBN—not more than 2,500 in 1 dm³.

EFFECT: increased shelf life.

1 cl