| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages skimmed milk powder reconditioning, adding distilled monoglycerides to a molten milk fat substitute in an amount of 0.1-0.6% of milk fat substitute weight, stirring, adding part of reconditioned milk and stirring. Then one performs homogenisation; the produced fat emulsion is mixed with the rest of reconditioned milk, stirred, cooled, added calcium chloride and starter material to, maintained till pH is 6.2-6.4 and added lab ferment to in an amount providing for the mixture coagulation during 35-45 minutes. One performs cheese grains forming, curd scalding, treatment, formation, self pressing salting and packing. ^ EFFECT: invention allows to intensify the process of production. ^ 1 dwg, 3 tbl, 1 ex |
