| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to the cheese-making branch of dairy industry and is intended for application in cheese products production. The method envisages skimmed milk powder reconditioning, adding distilled monoglycerides to a molten substitute of milk fat, mixing. Then the molten substitute of milk fat with distilled monoglycerides added to it is introduced into a portion of reconditioned milk at a rate required for a 29.5-30.5% fat emulsion preparation. The prepared emulsion is mixed with the remaining portion of reconditioned milk, stirred, pasteurised, cooled, introduced a lab ferment into and curdled till clot formation. ^ EFFECT: invention allows to accelerate the process of curdling and to increase the clot quality. ^ 2 tbl, 1 ex |
