| 摘要 |
FIELD: food industry.SUBSTANCE: inventions relate to cheese-making industry. The method envisages cheese dough mixing with at least one thermally sensitive compound with a positive food effect. Mixing is performed during less than 10 sec at a temperature of ? 60°C directly before dosing at the inlet of the dosing head by means whereof the produced mixture is loaded into the container. The method implementation installation contains a cheese dough dosing bin, a dosing body, a dosing reservoir for thermally sensitive compounds (equipped with a dosing pump), a static micro-mixer positioned at the outlet of the cheese dough delivery pipe line and communicating with the head dosing the produced cheese or cheese product into the food container.EFFECT: invention allows to ensure the minimum degree of thermal destruction of the thermally sensitive compound in the container during the whole storage life of the cheese or cheese product.13 cl, 6 dwg |
