| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages introduction of fat normalised, pasteurised and cooled milk starter pure cultures mesophilic lactic streptococci S.lactis, S.cremoris, S.lactis subsp. diacetilactis, Lactobacillus bulgaricus Lactobacillus bulgaricus, bifidobacteria Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum "???-3", mesophilic lactic bacillus strain Lactobacterium casei C5 VKPM B-8730, mesophilic lactic streptococcus strain Enterococcus durans P-10 VKPM B-8731, adding of calcium chloride, rennet. Milk curdled, one performs treatment of clot, moulding, self-pressing, drying out and cheese salting. During moulding introduces water extract of spicy flavour plants mint field, common origanum and hyssop 2-8% from quantity of standardised milk.EFFECT: invention allows to improve organoleptic indices cheese, enhance biological value, extend the range of products manufactured.7 tbl, 1 dwg |
