| 摘要 |
FIELD: food industry.SUBSTANCE: cheese product manufacture method envisages pasteurisation and standardisation of a milk mixture, introduction of a bacterial starter and an enzyme preparation of combined composition, ripening, clot cutting, cheese grains formation, heating, cheese mass cheddaring in a stratum, crushing, salting, introduction of a nut component represented by raw or thermally treated walnut cake in an amount of 1.5-2% of the cheese mass volume, moulding, pressing, packing and ageing.EFFECT: invention allows to enhance functional properties of the product, improve its organoleptic indices, increase nutritive value and storage life.4 cl, 1 dwg, 1 ex |
