| 摘要 |
FIELD: technology of food products making. ^ SUBSTANCE: method of cheese making includes preparation of milk for coagulation comprising milk maturing, normalisation by fat, pasteurisation, introduction of additive into fat normalised and pasteurised milk, lactic acid ferment and rennet into milk for its coagulation to prepare curd, curd processing to prepare granular curd, shaping of granular curd, pressing, salting and maturing. As additive, pumpkin and oil paste is used, which is prepared by simultaneous mincing and extraction of pumpkin refuse with deodorised refined vegetable oil with ratio of pumpkin refuse to deodorized refined vegetable oil equal to (40:60) - (60:40) in thin firm rotated along spiral with thickness of 0.1-0.2 mm at pressure of 5-15 MPa and temperature of 20-40C, separation of mixture to prepare pumpkin and oil paste. Mass fraction of pumpkin and oil paste amounts to 0.5-5.0% to mass of milk and is introduced in the form of emulsion in pasteurised milk with ratio of pumpkin and oil paste to pasteurised milk equal to (1:1) - (1:5). ^ EFFECT: invention allows for reducing technological process and increasing output of finished product possessing high consumer characteristics. ^ 1 tbl, 3 ex |
