LT4342B - Cheese composition - Google Patents
Cheese composition Download PDFInfo
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- LT4342B LT4342B LT97-038A LT97038A LT4342B LT 4342 B LT4342 B LT 4342B LT 97038 A LT97038 A LT 97038A LT 4342 B LT4342 B LT 4342B
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- cheese
- milk
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 55
- 239000000203 mixture Substances 0.000 title claims abstract description 14
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 239000001670 anatto Substances 0.000 claims abstract description 4
- 150000001746 carotenes Chemical class 0.000 claims abstract description 3
- 235000005473 carotenes Nutrition 0.000 claims abstract description 3
- 235000012665 annatto Nutrition 0.000 claims abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 235000010344 sodium nitrate Nutrition 0.000 claims description 4
- 239000004317 sodium nitrate Substances 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 3
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 235000020247 cow milk Nutrition 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 claims description 2
- KEOQXONTSMDHSC-UHFFFAOYSA-K calcium;potassium;trichloride Chemical compound [Cl-].[Cl-].[Cl-].[K+].[Ca+2] KEOQXONTSMDHSC-UHFFFAOYSA-K 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 239000005862 Whey Substances 0.000 abstract description 7
- 102000007544 Whey Proteins Human genes 0.000 abstract description 7
- 108010046377 Whey Proteins Proteins 0.000 abstract description 7
- 235000013365 dairy product Nutrition 0.000 abstract description 6
- 230000005070 ripening Effects 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 235000005985 organic acids Nutrition 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 2
- 244000017106 Bixa orellana Species 0.000 abstract 1
- 235000019481 bixa orellana extract Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 description 20
- 239000008267 milk Substances 0.000 description 20
- 210000004080 milk Anatomy 0.000 description 20
- 239000000243 solution Substances 0.000 description 7
- 235000006770 Malva sylvestris Nutrition 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Inorganic materials [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 5
- 240000002129 Malva sylvestris Species 0.000 description 4
- 235000010333 potassium nitrate Nutrition 0.000 description 4
- 239000004323 potassium nitrate Substances 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 239000002781 deodorant agent Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000007900 aqueous suspension Substances 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 2
- 235000020200 pasteurised milk Nutrition 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010053567 Coagulopathies Diseases 0.000 description 1
- 208000010201 Exanthema Diseases 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000035602 clotting Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 201000005884 exanthem Diseases 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
Išradimas skirtas pieno produktų gamybai ir gali būti naudojamas pieno perdirbimo pramonėje sūrių gamybai.The invention relates to the production of dairy products and can be used in the dairy processing industry for the production of cheeses.
Yra žinoma sūrio receptūrinė kompozicija TS 20084-35 -1S4-S4, kai gaminant sūrį 1 T produkto reikia: karvių pieno 5150 kg, lieso pieno 7310 kg, pieną sutraukiančių fermentinių preaparatų 0,145 kg, CHR Hansen's Denmark raugų 224 kg, CHR Hansenš Denmark maistinių geltonų dažų 100 ml, valgomosios druskos 90 kg, kalcio chlorido 6 kg, kalio arba natrio nitrato 3,6 kg.Cheese recipe formulation TS 20084-35 -1S4-S4 is known for producing 1 T of cheese: cow's milk 5150 kg, skim milk 7310 kg, milk-astringent 0.145 kg, CHR Hansen's Denmark yeast 224 kg, CHR Hansen's Denmark nutritional yellow paint 100 ml, table salt 90 kg, calcium chloride 6 kg, potassium or sodium nitrate 3.6 kg.
Sūrio masė formuojama bėrimu: sūrio grūdeliai siurbliu arba savitaka paduodami į išrūgų atskyrėją. Iš jo tiesiogiai patenka į individualias sūrių formas. Kad geriau išsiskir tų tarpgrūdelinės išrūgos, sūriai formose išlaikomi be slėgio 20-30 min.The cheese mass is formed by a rash: the grain of the cheese is pumped or pumped into a whey separator. From there it goes directly to individual cheeses. For better separation of intergranular whey, the cheeses are kept pressurized for 20-30 minutes.
Sūriai presuojami 0,2 - 1 vai. 10 -15 kPa slėgiu. Po I vai. sūriai perpresuojami 30 -35 kPa slėgiu. Presavimo trukmėnuo 3 iki 10 vai.Cheeses are pressed for 0.2 - 1 hour. At a pressure of 10 -15 kPa. After I or. the cheeses are overexpressed at a pressure of 30 -35 kPa. Pressing time 3 to 10 hours.
Aktyvus sūrio rūgštingumas po presavimo 5,3 - 5,4, drė gmė -44-45 %.Active cheese acidity after pressing 5.3 - 5.4, moisture content -44-45%.
Bendras sūrio nokinimo laikas - 45 paros.The total ripening time is 45 days.
Tokios žinomos receptūrinės Kompozicijos sūris yra gan sūrus, aštrus, nepakankamai geros SKoninės vertės.The cheese of such a well-known recipe composition is quite salty, spicy, not of good taste.
Išradimo uždavinys - pagaminti naują pieno produktąsūrį, pasižymintį subalansuotomis aukštomis maistinėmis ir energetinėmis savybėmis, turintį gerą skoniną vertą, tinkantį vaikų mitybai.SUMMARY OF THE INVENTION The object of the present invention is to produce a novel dairy cheese with balanced high nutritional and energy properties, having a good taste, suitable for children's nutrition.
Išradimo naujumą sudaro naujo pieno produkto - sūrio, kuris gaminių nomenklatūroje turi Pasvalio sūrio vardą, receptūrinė kompozicija. Ši kompozicija nuo įprastinės skiriasi tuo, kad jo gamybai 1 T produkto reikia: karvių pieno-5100 kg, lieso pieno- 7100 kg, grietinėlės, bakterinių raugų ir preparatų- 121 kg, fermentinių preparatų-0,145 kg, valgomosios druskos65 kg, kalcio chlorido- 5 kg, kalio arba natrio nitrato - 3 kg, karotinų mišinio- 400 ml, geriamojo vandens - 2000 kg.The novelty of the invention is the formulation of a novel dairy product, a cheese which has the name Pasvalys cheese in the product nomenclature. This composition differs from the usual in that it requires 1 T of product to produce: cow's milk-5100 kg, skim milk-7100 kg, cream, bacterial yeasts and preparations-121 kg, enzymatic preparations-0.145 kg, table salt65 kg, calcium chloride- 5 kg, potassium or sodium nitrate - 3 kg, carotene mixture - 400 ml, drinking water - 2000 kg.
Gaminant sūrį, pieno mišinys po išvalymo pašildomas iki 60-65°C temperatūros 20-25 s ir po to atšaldomas iki 6-8°C temperatūros.In cheese making, the milk mixture after heating is heated to 60-65 ° C for 20-25 s and then cooled to 6-8 ° C.
Prieš pasterizavimą pienas normalizuojamas pasterizuotu liesu pienu arba grietinėle. Pašalinių kvapų ir prieskonių pašalinimui normalizuotas mišinys apdorojamas vakuminiu būdu, panaudojant dezodoratorių. Į dezodoratorių paduodamo pieno temperatūra - 40-45°C, vakumas 70-90 kPa. Pienas pasterizuojamas 72-76°C temperatūroje 20-25 s.Before pasteurization, the milk is normalized with pasteurized skimmed milk or cream. To remove foreign odors and spices, the normalized mixture is vacuum treated using a deodorant. The temperature of the milk supplied to the deodorant is 40-45 ° C, vacuum 70-90 kPa. The milk is pasteurized at 72-76 ° C for 20-25 s.
Į normalizuotą ir pasterizuotą pieną užraugimo temperatūroje dedamas kalcio chlorido vandeninis tirpalas ir raugas.An aqueous solution of calcium chloride and yeast are added to the normalized and pasteurized milk at the boiling point.
Prieš sutraukinimą į pieną galima dėti kalio arba natrio nitrato. Tuo pačiu metu užrauginimui paruošiamos 2 gamybos vonios. Vienoje jų pienas nudažomas maistiniais dažais (E 160 a arba E 160 b).Potassium or sodium nitrate may be added to the milk before coagulation. At the same time, 2 production baths are prepared for tanning. In one of them the milk is colored with food coloring (E 160 a or E 160 b).
Pieno sutraukinimo temperatūra 30-32°C. Pieną sutraukinančio fermento dėka pienas sutraukinamas per 30-35 min. Gatava sutrauka supjaustoma į 6-8 mm kubelius. Sutraukos pjaustymo ir grūdelių sudarymo trukmė 15-20 min. Grūdelių maišymo metu nutraukiamos išrūgos (60% mišinio kiekio).Prieš išrūgų nutraukimą tirpalo pH 6,29 - 6,27.Milk clotting temperature 30-32 ° C. The milk-astringent enzyme is used to shrink milk within 30-35 minutes. The final cut is cut into 6-8 mm cubes. Duration of shrinkage and grain formation 15-20 min. Whey (60% of the mixture) is stopped during grain mixing. The pH of the solution is 6.29 - 6.27 before the whey is stopped.
Antras pašildymas 38-40°C temperatūroje trunka 1015 min., priklausomai nuo. pienarūgsčio proceso aktyvumo. Sūris gal būti dalinai pasūdomas grūdeliuose (1,25 kg NaCl 1000 1 pieno).The second warm-up at 38-40 ° C takes 1015 minutes, depending on. lactic acid activity. The cheese may be partially salted into cereals (1.25 kg NaCl 1000 1 milk).
Sūrio masė formuojama iš klodo, formavimo aparate. Užpildymo metu grūdeliai leidžiami iš dviejų vonių vienu metu , išlyginami ir tolygiai paskirstomi aparato dugne. Sūrio klodas sudarymo ir presavimo pradžioje turi būti po išrūgų sluoksniu. Užpildžius formavimo aparatą, sūrio masė presuojama 5-15 min., po to sūrio klodas supjaustomas Į reikiamo dydžio gabalus.The cheese mass is formed from a block in a forming machine. During filling, the grains are released from two baths simultaneously, leveled and evenly distributed on the bottom of the apparatus. The cheese must be placed under a layer of whey at the beginning of making and pressing. After the filling machine is filled, the cheese mass is pressed for 5-15 minutes, then the cheese slice is cut into pieces of the required size.
Supjaustyto sūrio gabalai sudedami į formas,uždengiami dangteliais ir dedami po presu. Presuojama 0,2 - 2,0 vai., slėgį didinant nuo 0,1 iki 40 kPa.The pieces of sliced cheese are molded, covered and placed under a press. It is pressed for 0.2 - 2.0 hours, increasing the pressure from 0.1 to 40 kPa.
Sūris sūdomas 12-36 vab 8-12°C temperatūros 18-22% valgomosios druskos tirpale. Tirpalo pK - 5.The cheese is salted with 12-36 beets at a temperature of 8-12 ° C in a solution of 18-22% table salt. Solution pK - 5.
Išimtas iš valgomosios druskos tirpalo, sūris įvelkamas į polimerinę plėvelę, prieš tai paviršių paruošiant Olandijos firmos Gist Brooades preparatu Delvocid,naudojantOnce removed from the table salt solution, the cheese is wrapped in a polymeric film, previously prepared with Delvocid from Gist Brooades of the Netherlands using
0,2 % (0,1 % veiklios medžiagos) vandeninę suspensiją, esant 9 maksimaliai leistinai koncentracijai -2 mg/dm“ galutiniame produkte.0.2% (0.1% active ingredient) in aqueous suspension at a maximum concentration of -2 mg / dm 'in the final product.
Sūris nokinamas 8-12°C temperatūroje ir 75-85 % santy kinės oro drėgmės kameroje. Nokinimo laikas ne mažiau 25 paros .The cheese is matured at a temperature of 8 to 12 ° C and 75 to 85% relative humidity. The ripening time is at least 25 days.
Sūrio gamybos pavyzdys:Example of cheese production:
Imama 5100 kg 50 % brandinto pieno. Jis išvalomas ir 20 s šildomas iki pasieks 60°C temperatūrą. Tada pienas ataušinamas ir atšaldomas iki 6°C temperatūros. Atšaldytas pienas maišomas su 7100 kg lieso pieno, tuo būdu atliekant pieno nor malizaciją. Tam, kad pašalinti nepageidaujamą pieno kvapą ir skonį, pienas paduodamas į dezodoratorių, kur 70 kPa vakumo pagalba specialiai apdorojamas. Į dezodoratorių paduodamo pie no temperatūra yra 40°C.Take 5,100 kg of 50% matured milk. It is cleaned and heated to 60 ° C for 20 s. The milk is then cooled and cooled to 6 ° C. Chilled milk is mixed with 7,100 kg of skimmed milk to normalize the milk. In order to eliminate the undesirable smell and taste of milk, the milk is fed to a deodorizer, where it is specially treated with a vacuum of 70 kPa. The temperature of the milk supplied to the deodorant is 40 ° C.
Po vakuminio apdorojimo pienas pasterizuojamas.Tuo tikslu kaitinama 25 s iki pienas pasieks 75°C temperatūrą.After vacuum treatment, the milk is pasteurized. To do this, heat for 25 s until the milk reaches 75 ° C.
Į normalizuotą ir pasterizuotą pieną dedama 121 kg raugo ir 5 kg kalcio chlorido, ištirpinto vandenyjezbei 3 kg kalio nitrato. Viskas supilama į dvi gamybos vonias. Vienoje vonių pienas yra nudažomas maistiniais dažais, dedant jų 400 ml E 160a.The normalized pasteurized milk is added 121 kg of leaven, 5 kg of calcium chloride dissolved in water, and z 3 kg of potassium nitrate. Everything is poured into two production baths. In one bath the milk is colored with food colorings by adding 400 ml of E 160a.
Dėka pieną sutraukinančių fermentų per 30 min pienas voniose sutraukinamas.Jo temperatūra sutraukinimo metu neturi viršyti 32°C. Gatava sutrauka, kurios pH 6,29, iš abiejų vonių specialia įranga per 15 min supjaustoma 6mm dydžio kubeliais. Abejose voniose kubeliai maišomi. Maišymo metu nutrau kiamos išrūgos (60 S mišinio kiekio). Gauta masė antrą kartą 15 min kaitinama iki 30°C temperatūros.Thanks to the milk-coagulating enzymes, the milk is coagulated in the bath within 30 minutes. Its temperature during the coagulation should not exceed 32 ° C. The finished astringent, pH 6.29, is cut into 6mm cubes from both baths using special equipment within 15 minutes. The cubes are mixed in both baths. Whey is discontinued during mixing (60 S volume). The resulting mass is heated a second time to 30 ° C for 15 min.
Sūrio masės formavimui iš abiejų vonių vienu metu sūrio kubeliai leidžiami į formavimo aparatą. Čia kubeliai sumaiLT 4342 B '5 šomi, masė išlyginama ir tolygiai paskirstoma formavimo aparat^dugne Sūrio klodas sudarymo ir presavimo metu yra po išrūgų sluoksniu. Kai formavimo aparatas būna pilnai užpildytas, sūrio masė presuojama 15 min., o po to visas sūrio klodas pjaustomas į reikiamo dydžio gabalus.To form the cheese mass from both baths, the cheese cubes are simultaneously introduced into the forming machine. Here, the cubes are rolled, the mass is evened out and evenly distributed over the bottom of the forming apparatus. When the molding machine is fully filled, the cheese mass is pressed for 15 minutes and then the whole cheese slice is cut to size.
Supjaustyti sūrio gabalai sudedami į formas, uždengiami dangteliais ir dedami po presu. Presuojama 1,5 vai. slėgį didinant nuo 0,1 iki 40 kpa.The sliced pieces of cheese are molded, covered and placed under a press. Pressed for 1.5 hours. increasing the pressure from 0.1 to 40 kpa.
Sūris sūdomas 35 vai 12°C temperatūros 22 % valgomosios druskos tirpale. Tirpalo pH-5.The cheese is salted at 35 or 12 ° C in a solution of 22% table salt. Solution pH-5.
Išimtas iš valgomosios druskos tirpalo, sūris įvelkamas į polimerinę plėvelę, prieš tai paviršų paruošiant Olandijos firmos Gist Brocades preparatu Delvocid, naudojant 0,2% (0,1 % veiklios medžiagos) vandeninę suspensiją, esant maksi2 maliai leistinai koncentracijai 2mg/dm galutiniame produkte.After being removed from the table salt solution, the cheese is coated with a polymeric film, prior to surface preparation with Delvocid from Gist Brocades of the Netherlands using an aqueous suspension of 0.2% (0.1% active ingredient) at a maximum concentration of 2mg / dm in the final product.
Sūris nokinamas 12°C temperatūroje ir 75 % santykinės oro drėgmės kameroje. Nokinimo laikas -25 paros.The cheese is matured at 12 ° C and 75% relative humidity. Ripening time is 25 days.
Galutinė sūrio išeiga - 1 T.Final cheese yield - 1T.
Sūrio energetinė vertė - priklausomai nuo jo riebumo yra nuo 234-319 kcal arba 979-1325 kJ 100 g produkto.The energy value of the cheese is between 234-319 kcal or 979-1325 kJ per 100 g, depending on its fat content.
Maistinę naujo sūrio vertę sudaro : 100 g produkto13,8 - 24,3 g riebalų, 2o - 23,5 g baltymų, 2 g organinių rūgščių .The nutritional value of the new cheese is: 100 g of product13,8 - 24,3 g of fat, 2o - 23,5 g of protein, 2 g of organic acids.
Sūris malonaus švelnaus skonio, plastiškos, šiek tiek standžios konsistencijos. Baltai gelsvoje sūrio masėje matomi netolygiai išsidėstę gelsvai oranžinės spalvos lopai. Produktas tinka vaikų mitybai.The cheese has a pleasant, mild taste, a ductile and slightly rigid consistency. The yellowish-yellow cheese shows patches of unevenly distributed yellowish-orange. The product is suitable for children's nutrition.
Sūrio receptūrinė kompozicija yra praktiškai išbandyta gamyboje. Ją lengvai galima įsisavinti sūrių gamybos pramonėje·The cheese formulation is practically tested in production. It is easily absorbed by the cheese making industry ·
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT97-038A LT4342B (en) | 1997-03-12 | 1997-03-12 | Cheese composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT97-038A LT4342B (en) | 1997-03-12 | 1997-03-12 | Cheese composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| LT97038A LT97038A (en) | 1998-03-25 |
| LT4342B true LT4342B (en) | 1998-05-25 |
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ID=19721823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LT97-038A LT4342B (en) | 1997-03-12 | 1997-03-12 | Cheese composition |
Country Status (1)
| Country | Link |
|---|---|
| LT (1) | LT4342B (en) |
-
1997
- 1997-03-12 LT LT97-038A patent/LT4342B/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| LT97038A (en) | 1998-03-25 |
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