| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to cheese-making industry. Milk is standardised, standardised mixture is heated, bactofugated, deaerated and homogenised at temperature of 55±2 °C. Standardised mixture is pasteurised at temperature of 72±2 °C, cooled to fermentation temperature and starter is added. Ripening, clot is heated to temperature of 78±2 °C with holding for 20 minutes, separating at said temperature and homogenising product at a temperature of 78±2 °C. Mixing with additives, aerating product at temperature 77±2°C. Packing and cooling to temperature 4±2 °C.EFFECT: invention enables to manufacture a product with increased resistance and longer storage life up to 120 days (at storage temperature from 0 to 8 °C) without preserving agents, due to features of equipment while maintaining structural-mechanical and organoleptic characteristics and high degree of safety on microbiological indicators.1 cl, 1 tbl, 2 ex |
