METHOD OF PRODUCTION OF SOLID RENNET CHEESE

FIELD: dairy industry. SUBSTANCE: method involves milk normalization, pasteurization and cooling. Then ferment of lactic acid cultures for small rennet cheese making, enzyme preparation phosphofetidine G20X acid phosphatase are added, stirred, maturated and folded. Pasteurized water is added at chee...

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Hauptverfasser:	GOLOVKOV V.P, SVIRIDENKO JU.JA, PERFIL'EV G.D, SVIRIDENKO G.M, GORELOVA N.F
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: dairy industry. SUBSTANCE: method involves milk normalization, pasteurization and cooling. Then ferment of lactic acid cultures for small rennet cheese making, enzyme preparation phosphofetidine G20X acid phosphatase are added, stirred, maturated and folded. Pasteurized water is added at cheese grain treatment during the second heating. This provides optimal ratio of calcium forms in cheese composition. EFFECT: enhanced quality, accelerated maturation, prolonged storage time. 13 tbla