METHOD FOR PRODUCTION OF HARD CHEESE WITH FLAVORING ADDITIVE Russian patent published in 2024 - IPC A23C19/68 

FIELD: food industry.

SUBSTANCE: invention relates to and may be used in production of hard cheeses with flavoring additives. Disclosed is a method of producing hard cheese with a flavor additive. Method includes milk standardization, pasteurisation, cooling to coagulation temperature, introduction of calcium chloride, bacterial starter of strains of mesophilic and thermophilic lactic bacteria, a milk-clotting preparation, production and treatment of a clot by cutting, setting cheese grains, removing whey, kneading grains, second heating, continuation of grain kneading until readiness, introduction of flavoring additive. Flavoring additive used is bursting balls in amount of 1–2 wt.% of cheese mass, including natural fruit or berry, or vegetable, or vegetable, or food components in the form of juice or extract, or infusion, or tincture, or decoction, wherein the taste-and-flavor additive is introduced into cheese grain 5–10 minutes before molding. One performs molding in bulk or from a bed, pressing, including self-pressing, salting, drying, packing and aging.

EFFECT: method makes it possible to improve taste properties of product, forming appearance of persistent organoleptic sensations during its consumption.

1 cl