RU2000130310A - METHOD FOR PRODUCING SOFT ACID-CREATED CHEESE WITH RYE BRAN - Google Patents

METHOD FOR PRODUCING SOFT ACID-CREATED CHEESE WITH RYE BRAN

Info

Publication number
RU2000130310A
RU2000130310A RU2000130310/13A RU2000130310A RU2000130310A RU 2000130310 A RU2000130310 A RU 2000130310A RU 2000130310/13 A RU2000130310/13 A RU 2000130310/13A RU 2000130310 A RU2000130310 A RU 2000130310A RU 2000130310 A RU2000130310 A RU 2000130310A
Authority
RU
Russia
Prior art keywords
cheese
rye bran
created
soft acid
producing soft
Prior art date
Application number
RU2000130310/13A
Other languages
Russian (ru)
Other versions
RU2213464C2 (en
Inventor
Людмила Михайловна Захарова
Татьяна Вячеславовна Котова
Алена Анатольевна Ильина
Original Assignee
Кемеровский технологический институт пищевой промышленности
Filing date
Publication date
Application filed by Кемеровский технологический институт пищевой промышленности filed Critical Кемеровский технологический институт пищевой промышленности
Priority to RU2000130310/13A priority Critical patent/RU2213464C2/en
Priority claimed from RU2000130310/13A external-priority patent/RU2213464C2/en
Publication of RU2000130310A publication Critical patent/RU2000130310A/en
Application granted granted Critical
Publication of RU2213464C2 publication Critical patent/RU2213464C2/en

Links

Claims (1)

Способ производства мягкого кислотно-сычужного сыра "Трюфельный" с ржаными отрубями, включающий подготовку сырья, пастеризацию нормализованной смеси, свертывание смеси, постановку сырного зерна, самопрессование, упаковку, маркировку, отличающийся тем, что перед свертыванием смеси вводят ржаные отруби в количестве 5% от массы нормализованной смеси.Method for the production of truffle soft acid-rennet cheese with rye bran, including preparation of raw materials, pasteurization of a normalized mixture, curdling, setting cheese curd, self-pressing, packaging, labeling, characterized in that 5% of rye bran is introduced before curdling mass normalized mixture.
RU2000130310/13A 2000-12-04 2000-12-04 Method of producing soft acid-rennet rye bran cheese RU2213464C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2000130310/13A RU2213464C2 (en) 2000-12-04 2000-12-04 Method of producing soft acid-rennet rye bran cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2000130310/13A RU2213464C2 (en) 2000-12-04 2000-12-04 Method of producing soft acid-rennet rye bran cheese

Publications (2)

Publication Number Publication Date
RU2000130310A true RU2000130310A (en) 2003-01-10
RU2213464C2 RU2213464C2 (en) 2003-10-10

Family

ID=31988042

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2000130310/13A RU2213464C2 (en) 2000-12-04 2000-12-04 Method of producing soft acid-rennet rye bran cheese

Country Status (1)

Country Link
RU (1) RU2213464C2 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2542398C1 (en) * 2013-09-27 2015-02-20 Государственное научное учреждение Сибирский научно-исследовательский институт сыроделия Россельхозакадемии Soft cheese production method
RU2570555C2 (en) * 2014-04-04 2015-12-10 Владимир Матвеевич Ритцель Cheese product manufacture method
RU2609655C1 (en) * 2015-12-25 2017-02-02 Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" Method for production of soft rennet cheese

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