| 摘要 |
FIELD: milk industry. SUBSTANCE: method involves preparing cheese mixture; melting in the presence of cheese-melting salt, such as disubstituted sodium succinate, which may be used independently or combined with other cheese-melting salts. High-ripeness cheese is produced only with the use of disubstituted sodium succinate introduced in an amount of 1-4% by weight of cheese mass at the rate of dry substance of cheese-melting salt. Average-ripeness cheese is produced with the use of mixture of disubstituted sodium succinate and sodium orthophosphate introduced in the ratio of 1:9-1:1, respectively. Low-ripeness cheese is produced with the use of mixture of disubstituted sodium succinate and sodium polyphosphate, in particular, "Fanacon" additive introduced in the ratio of 1:9-5:9. Mixture is further subjected to ripening procedure. EFFECT: increased biological value and improved prophylactic properties of product. 1 tbl, 9 ex |
