发明名称 |
METHOD OF PREPARING SOFT CHEESE |
摘要 |
FIELD: dairy industry. SUBSTANCE: method involves introduction of protein component in the amount of 5.2-300.0% in milk raw material. Used as protein component is protein emulsion prepared during homogenization of soya dispersion, minced fish, vegetable oil and common salt. After mixture heating, milk whey is added in it in the amount of 22.0-40.0% from mass of mixture of raw material and protein emulsion. EFFECT: increased output of cheese at reduced expenditure of milk raw material. 2 cl
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申请公布号 |
RU2125373(C1) |
申请公布日期 |
1999.01.27 |
申请号 |
RU19980102209 |
申请日期 |
1998.02.16 |
申请人 |
DAL'NEVOSTOCHNYJ GOSUDARSTVENNYJ TEKHNICHESKIJ RYB;DAL NEVOSTOCHNYJ G TEKHN RYB |
发明人 |
KLASSEN N.V.;KIM G.N.;KIM I.N. |
分类号 |
A23C19/076;A23C19/093;(IPC1-7):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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