发明名称 |
METHOD FOR PRODUCING OF SOFT CHEESE |
摘要 |
FIELD: milk industry. ^ SUBSTANCE: method involves curdling reduced milk having fat content of 2.5-3.2% by introducing acid whey in an amount of 14-16% by basic weight of mixture fermented by acidophilous bacterium to acidity of 120-200 T; heating; providing procedures of cheese molding, salting and self-pressing; portioning soft cheese in the form of cubes; putting cheese into containers; pouring jelling solution such as citrus-wine solution, or mushroom extract, or spice grass extract at temperature of 65-70 C and cooling to temperature of 8±2 C. ^ EFFECT: improved organoleptical properties, increased consumer properties and prolonged shelf life of soft cheese. ^ 3 tbl |
申请公布号 |
RU2312507(C2) |
申请公布日期 |
2007.12.20 |
申请号 |
RU20050125305 |
申请日期 |
2005.08.09 |
申请人 |
AVTONOMNAJA NEKOMMERCHESKAJA ORGANIZATSIJA VYSSHEGO PROFESSIONAL'NOGO OBRAZOVANIJA "OMSKIJ EHKONOMICHESKIJ INSTITUT";FEDERAL'NOE GOSUDARSTVENNOE OBRAZOVATEL'NOE UCHREZHDENIE VYSSHEGO PROFESSIONAL'NOGO OBRAZOVANIJA OMSKIJ GOSUDARSTVENNYJ AGRARNYJ UNIVERSITET |
发明人 |
GERMANSKAJA LJUDMILA GENNAD'EVNA;GAVRILOVA NATAL'JA BORISOVNA;PAS'KO OL'GA VLADIMIROVNA;RYBCHENKO TAT'JANA VLADIMIROVNA |
分类号 |
A23C19/076 |
主分类号 |
A23C19/076 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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