| 摘要 |
Cheese recipe composition in intended for production of dairy industry products, the cheese. The task of invention is to produce dairy product, the cheese, distinguished by balanced high food and energy properties, that has a fine flavour value and looks nice. To achieve this purpose there a new recipe composition is used. It differs from the traditional one by a range of characteristic indications: mixture of carotenes E 160 a or annatto extracts E 160 b are being used for cheese production and as a result in a white yellowish mass of cheese there are seen unevenly located patches of orange colour; no hot spices are used for cheese production, there lesser amount of salt is being used, and it enables to produce a mild taste product of plastic and little stiff consistency, suitable for children nutrition; for the reason of well balanced recipe ingredients the energetic value of the product, 100 g of cheese contains 234-319 kcal of 979-1,325 kJ, nutrient value: fats -13.8-24.3 g, albumens - 26-23 g, organic acids - 2 g; due to balanced technological procedures cheese ripening time is 25 days, as traditional duration of this process amounts to 45 days. It lets to achieve a substantial economic effect. Due to cheese formation of a layer under whey, the cheese mass is continuous, without a characteristic porous cheese pattern. |
