RU2000108908A - METHOD FOR PRODUCING SPRING CHEESE - Google Patents

METHOD FOR PRODUCING SPRING CHEESE

Info

Publication number
RU2000108908A
RU2000108908A RU2000108908/13A RU2000108908A RU2000108908A RU 2000108908 A RU2000108908 A RU 2000108908A RU 2000108908/13 A RU2000108908/13 A RU 2000108908/13A RU 2000108908 A RU2000108908 A RU 2000108908A RU 2000108908 A RU2000108908 A RU 2000108908A
Authority
RU
Russia
Prior art keywords
cheese
producing spring
stage
amount
spring
Prior art date
Application number
RU2000108908/13A
Other languages
Russian (ru)
Other versions
RU2229811C2 (en
Inventor
Евгений Николаевич Кравченко
Наталья Михайловна Суворова
Наталья Ивановна Бойко
Зоя Николаевна Зубенко
Original Assignee
Закрытое акционерное общество "Сыродел"
Filing date
Publication date
Application filed by Закрытое акционерное общество "Сыродел" filed Critical Закрытое акционерное общество "Сыродел"
Priority to RU2000108908/13A priority Critical patent/RU2229811C2/en
Priority claimed from RU2000108908/13A external-priority patent/RU2229811C2/en
Publication of RU2000108908A publication Critical patent/RU2000108908A/en
Application granted granted Critical
Publication of RU2229811C2 publication Critical patent/RU2229811C2/en

Links

Claims (1)

Способ производства сыра "Весенний" заключающийся в пастеризации молочной смеси, охлаждении ее, внесении бактериальной закваски в две стадии, внесении хлористого кальция, сычужного фермента, свертывании молока, удалении сыворотки, разрезки сгустка, вымешивании зерна для его постановки, отличающийся тем, что стрептококковую часть закваски вносят на первой стадии в количестве 4-5%, а на второй стадии в количестве 1-1,5% без нагревания, затем удаляют до 35% сыворотки, а поверхность сыра посыпают сухими специями.A method of producing cheese "Spring" which consists in pasteurizing the milk mixture, cooling it, introducing bacterial starter culture in two stages, introducing calcium chloride, rennet, clotting milk, removing whey, cutting the clot, kneading the grain for setting, characterized in that the streptococcal part the starter culture is introduced in the first stage in an amount of 4-5%, and in the second stage in an amount of 1-1.5% without heating, then up to 35% of the whey is removed, and the cheese surface is sprinkled with dry spices.
RU2000108908/13A 2000-04-10 2000-04-10 Method for producing of cheese "vesenny" RU2229811C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2000108908/13A RU2229811C2 (en) 2000-04-10 2000-04-10 Method for producing of cheese "vesenny"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2000108908/13A RU2229811C2 (en) 2000-04-10 2000-04-10 Method for producing of cheese "vesenny"

Publications (2)

Publication Number Publication Date
RU2000108908A true RU2000108908A (en) 2002-03-10
RU2229811C2 RU2229811C2 (en) 2004-06-10

Family

ID=32845241

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2000108908/13A RU2229811C2 (en) 2000-04-10 2000-04-10 Method for producing of cheese "vesenny"

Country Status (1)

Country Link
RU (1) RU2229811C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2570549C2 (en) * 2013-09-23 2015-12-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Омский государственный аграрный университет имени П.А. Столыпина" Soft curd production method
RU2654594C1 (en) * 2017-03-10 2018-05-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Method for obtaining combined analogue cheese

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