METHOD FOR PRODUCTION OF BRINED CHEESE
	POLYANSKAYA I S; AGLIULIN S M; GLEBOVA A A; MAKAROV T N; MASHIKHIN D A
	2023-12-11
专利权人	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
申请日期	2023-12-11
专利号	RU2827606-C1
成果简介	NOVELTY - Disclosed is a method for production of brine cheese, which includes standardization and pasteurisation of milk, cooling to temperature of 16–20 °C, maturing by adding starter of 0.10–0.15%, prepared on Tibetan or kefir fungi, and holding until acidity is reached to 22–24 °T, heating the mature mixture to 34–35 °C, introduction of calcium chloride, an enzyme preparation and coagulation of mixture at 33–35 °C, cutting, setting grain, second heating to 40 °C, after molding and self-pressing, molded cheese heads are salted in 20% salt brine, then the cheese is removed from the brine, the heads are cut and placed for aging and storage in 8–10% brine of Valetek salt with 1% polydextrose and spices into a consumer container filled with pasteurized brine at 85 °C for 10 seconds with subsequent cooling to 10–12 °C for aging. USE - Dairy industry. ADVANTAGE - Invention allows to produce cheese with low sodium content. 1 cl, 2 ex
IPC 分类号	A23C-019/032 ; A23C-019/064 ; A23C-019/068
国家	俄罗斯
专业领域	生物科学
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/18983
专题	中国科学院新疆生态与地理研究所
作者单位	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
推荐引用方式 GB/T 7714	POLYANSKAYA I S,AGLIULIN S M,GLEBOVA A A,et al. METHOD FOR PRODUCTION OF BRINED CHEESE. RU2827606-C1[P]. 2023.

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