METHOD OF CHEESE MAKING
FIELD: technology of food products making. ^ SUBSTANCE: method of cheese making includes preparation of milk for coagulation comprising milk maturing, its normalisation by fat, pasteurisation, introduction of additive, lactic acid ferment and rennet into milk for its coagulation to prepare curd, cur...
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| creator | KORNENA ELENA PAVLOVNA MKHITAR'JANTS IGOR' GEORGIEVICH KALMANOVICH SVETLANA ALEKSANDROVNA KABALINA EKATERINA VALER'EVNA GUBA ELENA NIKOLAEVNA PRIBYTKO ANNA PETROVNA KHVOROSTINA EVGENIJ NIKOLAEVICH |
| description | FIELD: technology of food products making. ^ SUBSTANCE: method of cheese making includes preparation of milk for coagulation comprising milk maturing, its normalisation by fat, pasteurisation, introduction of additive, lactic acid ferment and rennet into milk for its coagulation to prepare curd, curd processing to prepare granular curd, shaping of granular curd, pressing, salting and maturing. As additive, pumpkin and oil extract is used, which is prepared by simultaneous mincing and extraction of pumpkin refuse with deodorized refined vegetable oil with ratio of pumpkin refuse to deodorised refined vegetable oil equal to (40:60) - (60:40) in thin firm rotated along spiral with thickness of 0.1-0.2 mm at pressure of 5-15 MPa and temperature of 20-40C, separation of mixture to prepare pumpkin and oil extract. Mass fraction of pumpkin and oil extract amounts to 0.5-5.0% to mass of milk and is introduced in the form of emulsion in pasteurised milk with ratio of pumpkin and oil extract to pasteurized milk equal to (1:1) - (1:5). ^ EFFECT: invention allows for preparing product with high organoleptic and rheological characteristics. ^ 2 tbl, 3 ex |
| format | Patent |
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As additive, pumpkin and oil extract is used, which is prepared by simultaneous mincing and extraction of pumpkin refuse with deodorized refined vegetable oil with ratio of pumpkin refuse to deodorised refined vegetable oil equal to (40:60) - (60:40) in thin firm rotated along spiral with thickness of 0.1-0.2 mm at pressure of 5-15 MPa and temperature of 20-40C, separation of mixture to prepare pumpkin and oil extract. Mass fraction of pumpkin and oil extract amounts to 0.5-5.0% to mass of milk and is introduced in the form of emulsion in pasteurised milk with ratio of pumpkin and oil extract to pasteurized milk equal to (1:1) - (1:5). ^ EFFECT: invention allows for preparing product with high organoleptic and rheological characteristics. ^ 2 tbl, 3 ex</description><language>eng ; rus</language><subject>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</subject><creationdate>2008</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080827&DB=EPODOC&CC=RU&NR=2332017C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080827&DB=EPODOC&CC=RU&NR=2332017C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KORNENA ELENA PAVLOVNA</creatorcontrib><creatorcontrib>MKHITAR'JANTS IGOR' GEORGIEVICH</creatorcontrib><creatorcontrib>KALMANOVICH SVETLANA ALEKSANDROVNA</creatorcontrib><creatorcontrib>KABALINA EKATERINA VALER'EVNA</creatorcontrib><creatorcontrib>GUBA ELENA NIKOLAEVNA</creatorcontrib><creatorcontrib>PRIBYTKO ANNA PETROVNA</creatorcontrib><creatorcontrib>KHVOROSTINA EVGENIJ NIKOLAEVICH</creatorcontrib><title>METHOD OF CHEESE MAKING</title><description>FIELD: technology of food products making. ^ SUBSTANCE: method of cheese making includes preparation of milk for coagulation comprising milk maturing, its normalisation by fat, pasteurisation, introduction of additive, lactic acid ferment and rennet into milk for its coagulation to prepare curd, curd processing to prepare granular curd, shaping of granular curd, pressing, salting and maturing. As additive, pumpkin and oil extract is used, which is prepared by simultaneous mincing and extraction of pumpkin refuse with deodorized refined vegetable oil with ratio of pumpkin refuse to deodorised refined vegetable oil equal to (40:60) - (60:40) in thin firm rotated along spiral with thickness of 0.1-0.2 mm at pressure of 5-15 MPa and temperature of 20-40C, separation of mixture to prepare pumpkin and oil extract. Mass fraction of pumpkin and oil extract amounts to 0.5-5.0% to mass of milk and is introduced in the form of emulsion in pasteurised milk with ratio of pumpkin and oil extract to pasteurized milk equal to (1:1) - (1:5). ^ EFFECT: invention allows for preparing product with high organoleptic and rheological characteristics. ^ 2 tbl, 3 ex</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2008</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBD3dQ3x8HdR8HdTcPZwdQ12VfB19Pb0c-dhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfFBoUbGxkYGhubOhsZEKAEAfIYezA</recordid><startdate>20080827</startdate><enddate>20080827</enddate><creator>KORNENA ELENA PAVLOVNA</creator><creator>MKHITAR'JANTS IGOR' GEORGIEVICH</creator><creator>KALMANOVICH SVETLANA ALEKSANDROVNA</creator><creator>KABALINA EKATERINA VALER'EVNA</creator><creator>GUBA ELENA NIKOLAEVNA</creator><creator>PRIBYTKO ANNA PETROVNA</creator><creator>KHVOROSTINA EVGENIJ NIKOLAEVICH</creator><scope>EVB</scope></search><sort><creationdate>20080827</creationdate><title>METHOD OF CHEESE MAKING</title><author>KORNENA ELENA PAVLOVNA ; MKHITAR'JANTS IGOR' GEORGIEVICH ; KALMANOVICH SVETLANA ALEKSANDROVNA ; KABALINA EKATERINA VALER'EVNA ; GUBA ELENA NIKOLAEVNA ; PRIBYTKO ANNA PETROVNA ; KHVOROSTINA EVGENIJ NIKOLAEVICH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2332017C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2008</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KORNENA ELENA PAVLOVNA</creatorcontrib><creatorcontrib>MKHITAR'JANTS IGOR' GEORGIEVICH</creatorcontrib><creatorcontrib>KALMANOVICH SVETLANA ALEKSANDROVNA</creatorcontrib><creatorcontrib>KABALINA EKATERINA VALER'EVNA</creatorcontrib><creatorcontrib>GUBA ELENA NIKOLAEVNA</creatorcontrib><creatorcontrib>PRIBYTKO ANNA PETROVNA</creatorcontrib><creatorcontrib>KHVOROSTINA EVGENIJ NIKOLAEVICH</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KORNENA ELENA PAVLOVNA</au><au>MKHITAR'JANTS IGOR' GEORGIEVICH</au><au>KALMANOVICH SVETLANA ALEKSANDROVNA</au><au>KABALINA EKATERINA VALER'EVNA</au><au>GUBA ELENA NIKOLAEVNA</au><au>PRIBYTKO ANNA PETROVNA</au><au>KHVOROSTINA EVGENIJ NIKOLAEVICH</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD OF CHEESE MAKING</title><date>2008-08-27</date><risdate>2008</risdate><abstract>FIELD: technology of food products making. ^ SUBSTANCE: method of cheese making includes preparation of milk for coagulation comprising milk maturing, its normalisation by fat, pasteurisation, introduction of additive, lactic acid ferment and rennet into milk for its coagulation to prepare curd, curd processing to prepare granular curd, shaping of granular curd, pressing, salting and maturing. As additive, pumpkin and oil extract is used, which is prepared by simultaneous mincing and extraction of pumpkin refuse with deodorized refined vegetable oil with ratio of pumpkin refuse to deodorised refined vegetable oil equal to (40:60) - (60:40) in thin firm rotated along spiral with thickness of 0.1-0.2 mm at pressure of 5-15 MPa and temperature of 20-40C, separation of mixture to prepare pumpkin and oil extract. Mass fraction of pumpkin and oil extract amounts to 0.5-5.0% to mass of milk and is introduced in the form of emulsion in pasteurised milk with ratio of pumpkin and oil extract to pasteurized milk equal to (1:1) - (1:5). ^ EFFECT: invention allows for preparing product with high organoleptic and rheological characteristics. ^ 2 tbl, 3 ex</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; rus |
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| subjects | 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 |
| title | METHOD OF CHEESE MAKING |
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