| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to cheese industry and can be used for cheese production. The method implies milk normalisation according to fat and fiber, an ultrafiltration of a mix with concentrate reception, its pasteurisation at temperature 905C or 1005C, cooling, entering in a stream of food salt to the maintenance of 1 % from an end-product and the milk-clotting enzyme, the subsequent packaging, clot formation, thermisation at temperature 752C, cooling and maturing at temperature from +2C to +6C within 24 hours. The way also can include heating of a concentrate to temperature 55-65C with the subsequent homogenisation after an ultrafiltration stage. ^ EFFECT: method makes it possible to diversify structure and the form of a received product which is formed directly in packing, and to increase its period of storage without use of stabilising systems. ^ 2 cl, 2 ex |
