СПОСОБ ПОЛУЧЕНИЯ МЯГКОГО СЫРА

摘要

FIELD: milk industry. ^ SUBSTANCE: method involves pasteurizing vegetable emulsion, with soya and rice flour in whole milk being used as vegetable emulsion; cooling to fermentation temperature; introducing starter containing Lactobacillus acidophilus and Lactobacterium casei; introducing curdling enzyme and calcium chloride; mixing resultant mixture; providing curdling thereof; heating resulted curdle; cooling and separating whey; after separation of whey, mixing cheese grain with flavor filler; heating to temperature of up to 60-65 C and performing aseptic packaging. ^ EFFECT: increased nutritive and biological value, improved organoleptical and probiotic properties and prolonged shelf life of cheese. ^ 3 cl, 4 tbl