| 摘要 |
FIELD: dairy industry, in particular soft cheese production. ^ SUBSTANCE: claimed method includes pasteurization of milky raw materials, coagulation by acid whey addition, salting and cheese mass forming. As raw material milk-and-vegetable mixture containing milk and soy paste concentrate with dry matter content of 20-25 % in amount of 8-15 % based on raw materials is used. Milk-and-vegetable mixture is preliminary fermented by addition of ferment containing Streptococcus lactis and Lactobacillus acidophilus in amount of 0.05-0.1 % and in ratio of 1:0.5 and calcium chloride in amount of 0.01-0.02 % based on mixture mass. Fermentation is carried out at 7-12°C for 10-14 hours; pasteurization is carried out at 90-95°C for 3-5 min; and milky whey having acidity of 150-250°T is used in amount of 8-15 %. After clot formation whey separation, salting, and cheese mass formation are carried out. ^ EFFECT: cheese of increased nutrition and biological value; decreased raw material consumption; accelerated and simplified technological process. ^ 2 cl, 3 ex |
