| 摘要 |
<p>A method provides dry milk restoration, pasteurization, restored milk heating up to ripening temperature, ferment introduction and restored milk fermentation, ripped mass heating, serum removal and received cottage cheese cooling; at that, restored milk is heated up to ripening temperature and received cottage cheese is cooled in the same hermetic capacity, and additional wall exists around side wall thereof. The capacity has rotable perforated mixer; at that, restored milk is heated in the hermetic capacity up to ripening temperature–38-40°C with hot water fed into the space existed between side and additional walls, then the ferment is added therein. After fermentation a blob is cut in 1-2 cm pieces by means of perforated mixer, the mass (blob and serum) existed in the capacity is heated up to the temperature–50-60 °C with hot water existed between side and additional walls, then the vacuum is created with rest pressure 4-5.3 kilopaskal, and mixture boiling is executed in said operating practices causing mass dehydration as a result of moisture intensive evaporation, after mixture moisture obtaining up to 72-74% the cold water is fed in the space between side and additional walls for cottage cheese cooling, and rest pressure existed in the capacity is reduced to 0.4-0.93 kilopaskal. An equipment producing cottage cheese with restored milk includes a vacuum-pump 1 connected to a capacity 3 with a pipeline 2. The capacity 3 is executed as truncated cone-shaped hermetic bin and has a pipe 4 for restored milk and ferment feeding, as well. In the capacity 3 the rotable perforated mixer 5 is installed and connected to a drive 6. The capacity 3 has an additional wall 8 around a wall 7, between which a space 9 is created for cold water feeding. The capacity 3 is additionally equipped with apparatus measuring acidity 10, moisture 11, vacuum 12 and temperature 13.</p> |
