METHOD FOR PRODUCING OF FLAVOR-AROMATIC ADDITIVE WITH FLAVOR AND AROMA OF CHEESES AT HIGH SECOND HEATING TEMPERATURE

FIELD: food-processing industry, in particular, biotechnology of flavor-aromatic additive with nutrient, physicochemical, flavor and aromatic properties approximating those of hard cheeses at high second heating temperature. ^ SUBSTANCE: method involves mixing whole milk with fat-free milk for obtaining of normalized mixture having desirable fatness; providing thermal processing of prepared mixture; cooling said mixture to temperature of 32-34 C; introducing into mixture calcium chloride solution at the rate of 30-40 g of non-aqueous salt per 100 kg of mixture and bacterial starter including 0.7-1.0% of thermophilic lactoacid rods Lbc. helveticus (strain 3035 and/or 30510) and 0.8-1.2% of propionic acid bacteria of Propionibacterium freudenreichii subsp.shemami and/or freudenreicmi kind; holding mixture until coagulum is produced; cutting coagulum; forming for cheese grain; providing second heating procedure at temperature of 46-48 C; mixing cheese grain to ready state; producing fermentation substrate by forming prepared cheese grain into sheet; additionally forming resultant sheet; leaving for self-pressing and pressing; leaving pressed cheese in forms for 14-16 hours to continue lactic acid fermentation. Ready substrate has pH of 5.1±0.1, weight part of dry substances of (57±1.5)%, fat content in dry substance of (45±0.5)%. Cheese melting salts possessing alkaline properties are introduced into substrate for regulating active acidity and intensifying fermentative processes. Substrate is ground in chopper and uniformly mixed with 2% of dry phonacon. Ground mass is placed into polymer film bags, tightly tamped and vacuum packed. Packed samples are directed for ripening at temperature of 30±2 C for 7±1 days. ^ EFFECT: provision for intensified producing of high-quality natural flavor-aromatic additive on existing equipment of cheese making houses. ^ 2 cl, 2 tbl, 2 ex