METHOD FOR PRODUCING OF HARD RENNET CHEESES

FIELD: cheese industry. ^ SUBSTANCE: method involves pasteurizing basic raw material; cooling to ripening temperature; introducing calcium chloride, potassium nitrate, starter and rennet; providing curdling; cutting resultant coagulum; providing cheese grain formation; mixing; second heating process...

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Bibliographische Detailangaben
Hauptverfasser:	IVANOV L.V, ANIKINA A.P, IVANOV V.L, LISIN P.A, NAGIBINA N.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: cheese industry. ^ SUBSTANCE: method involves pasteurizing basic raw material; cooling to ripening temperature; introducing calcium chloride, potassium nitrate, starter and rennet; providing curdling; cutting resultant coagulum; providing cheese grain formation; mixing; second heating process; repeating mixing process until complete readiness of cheese grain; forming and salting; providing ripening with the use of biological corrector "Nevoton". ^ EFFECT: improved quality of cheese due to activation, biochemical and proteolytic processes, and reduced ripening time. ^ 1 tbl