MATURATION-FREE METHOD OF PRODUCING SOFT CHEESE WITH THE USE OF WHEAT GERM FLAKES

FIELD: milk industry. SUBSTANCE: method involves introducing into preliminarily prepared fat normalized pasteurized mixture wheat germ flakes in an amount of 0.5-1.5% by weight of mixture; providing coagulation, salting with dry salt in cheese grain; molding and cooling. Method allows soft cheese ri...

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Bibliographische Detailangaben
Hauptverfasser:	GUTOVA S.V, SMIRNOVA I.A
Format:	Patent
Sprache:	eng ; rus
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: milk industry. SUBSTANCE: method involves introducing into preliminarily prepared fat normalized pasteurized mixture wheat germ flakes in an amount of 0.5-1.5% by weight of mixture; providing coagulation, salting with dry salt in cheese grain; molding and cooling. Method allows soft cheese rich in vitamins, mineral substances, edible fibers and non-saturated fatty acids to be produced. EFFECT: increased efficiency and improved quality of soft cheese.