METHOD FOR OBTAINING CURDY MASS FOR PRODUCING CHEESE WITH CONTROLLABLE MELTABILITY, METHOD FOR PRODUCING CHEESE WITH CONTROLLABLE MELTABILITY, METHOD FOR OBTAINING CHEESE MASS FOR PRODUCING CHEESE PRODUCT, CURDY CHEESE MASS, CHEESE MASS FOR PRODUCING CHEESE PRODUCT WITH CONTROLLABLE MELTABILITY (VERSIONS)

摘要

FIELD: milk industry. SUBSTANCE: method involves mixing curdy mass obtained by adding acid to hot milk and curdy mass obtained by rennet ferment coagulation. Cheese obtained by such method has structure and flavor similar to that of natural cheese, but differ from it in that it possesses predetermined melting characteristics. EFFECT: improved taste and structure of cheese and improved consumer properties. 19 cl, 4 tbl, 2 ex