RU2001121409A - Method for the production of soft cheese without ripening with wheat germ flakes - Google Patents

Method for the production of soft cheese without ripening with wheat germ flakes

Info

Publication number
RU2001121409A
RU2001121409A RU2001121409/13A RU2001121409A RU2001121409A RU 2001121409 A RU2001121409 A RU 2001121409A RU 2001121409/13 A RU2001121409/13 A RU 2001121409/13A RU 2001121409 A RU2001121409 A RU 2001121409A RU 2001121409 A RU2001121409 A RU 2001121409A
Authority
RU
Russia
Prior art keywords
wheat germ
ripening
production
soft cheese
germ flakes
Prior art date
Application number
RU2001121409/13A
Other languages
Russian (ru)
Other versions
RU2210923C2 (en
Inventor
Ирина Анатольевна Смирнова
Светлана Владимировна Гутова
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 RU2001121409/13A priority Critical patent/RU2210923C2/en
Priority claimed from RU2001121409/13A external-priority patent/RU2210923C2/en
Publication of RU2001121409A publication Critical patent/RU2001121409A/en
Application granted granted Critical
Publication of RU2210923C2 publication Critical patent/RU2210923C2/en

Links

Claims (1)

Способ производства мягкого сыра без созревания с пшеничными зародышевыми хлопьями, включающий приемку, подготовку сырья, нормализацию смеси по жиру, пастеризацию, коагуляцию, посолку, самопрессование, формование и охлаждение, отличающийся тем, что в состав смеси после пастеризации вводят пшеничные зародышевые хлопья в количестве 0,5-1,5% от массы нормализованной смеси, а посолку осуществляют сухой солью в сырном зерне.Method for the production of soft cheese without ripening with wheat germ flakes, including acceptance, preparation of raw materials, normalization of the fat mixture, pasteurization, coagulation, salting, self-pressing, molding and cooling, characterized in that wheat germ flakes in the amount of 0 are introduced into the composition after pasteurization , 5-1.5% by weight of the normalized mixture, and salting is carried out with dry salt in cheese grain.
RU2001121409/13A 2001-07-30 2001-07-30 Maturation-free method of producing soft cheese with the use of wheat germ flakes RU2210923C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2001121409/13A RU2210923C2 (en) 2001-07-30 2001-07-30 Maturation-free method of producing soft cheese with the use of wheat germ flakes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2001121409/13A RU2210923C2 (en) 2001-07-30 2001-07-30 Maturation-free method of producing soft cheese with the use of wheat germ flakes

Publications (2)

Publication Number Publication Date
RU2001121409A true RU2001121409A (en) 2003-06-10
RU2210923C2 RU2210923C2 (en) 2003-08-27

Family

ID=29245690

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2001121409/13A RU2210923C2 (en) 2001-07-30 2001-07-30 Maturation-free method of producing soft cheese with the use of wheat germ flakes

Country Status (1)

Country Link
RU (1) RU2210923C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2491824C1 (en) * 2012-06-13 2013-09-10 Общество с ограниченной ответственностью "Левый берег" Method for production of soft cheese with functional properties
RU2733790C2 (en) * 2019-02-18 2020-10-06 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" Method of producing vitaminized soft cheese

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