| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to dairy industry, in particular, to production of cheese products. The method is as follows: one performs production of a mixture by way of mixing dry defatted milk with casein concentrate at a ratio of caseins contained in the concentrate and dry defatted milk varying from 0.8 to 1.0 and, preferably for solid and semi-solid cheese products, 0.92-0.98. The produced mixture is dissolved in water at a temperature of 45-50C to obtain concentration of dry substances in the reconditioned mixture equal to 8.3-8.5%. The produced mixture is thoroughly stirred and maintained during 2-3 hours for the system stabilisation in terms of viscosity and density and complete transition of protein phase into colloidal state. The reconditioned mixture is normalised in terms of fat content with cream or an emulsion. ^ EFFECT: improved effectiveness of the method. ^ 8 cl, 14 tbl, 4 ex |
