RU2004125820A - METHOD FOR PRODUCING COTTAGE CREAM "SUZMYA" - Google Patents

METHOD FOR PRODUCING COTTAGE CREAM "SUZMYA" Download PDF

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Publication number
RU2004125820A
RU2004125820A RU2004125820/13A RU2004125820A RU2004125820A RU 2004125820 A RU2004125820 A RU 2004125820A RU 2004125820/13 A RU2004125820/13 A RU 2004125820/13A RU 2004125820 A RU2004125820 A RU 2004125820A RU 2004125820 A RU2004125820 A RU 2004125820A
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RU
Russia
Prior art keywords
suzmya
cream
temperature
hours
cooling
Prior art date
Application number
RU2004125820/13A
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Russian (ru)
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RU2277340C2 (en
Inventor
Вагиз Василович Мингазов (RU)
Вагиз Василович Мингазов
Original Assignee
ОАО "Татарстан сэтэ" (RU)
ОАО "Татарстан сэтэ"
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Application filed by ОАО "Татарстан сэтэ" (RU), ОАО "Татарстан сэтэ" filed Critical ОАО "Татарстан сэтэ" (RU)
Priority to RU2004125820/13A priority Critical patent/RU2277340C2/en
Publication of RU2004125820A publication Critical patent/RU2004125820A/en
Application granted granted Critical
Publication of RU2277340C2 publication Critical patent/RU2277340C2/en

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Claims (1)

Способ получения крема творожного "Сюзмя", предусматривающий пастеризацию, охлаждение, внесение закваски при непрерывном перемешивании, сквашивание, прессование и охлаждение до температуры 6°С, отличающийся тем, что пастеризацию проводят при температуре 90-95°С в течение 7-8 ч, затем охлаждают до температуры 38-40°С, а в качестве закваски используют приготовленные на обезжиренном молоке чистые культуры болгарской палочки - Lbm, bulqarium и термофильного стрептококка - Str.thermophilus взятых в соотношении 3:1 в количестве 5% от массы смеси, а сквашивание проводят до образования сгустка кислотностью 70-75°Т в течение 4-6 ч.A method of obtaining a cream of cottage cheese "Suzmya", which includes pasteurization, cooling, making starter culture with continuous stirring, ripening, pressing and cooling to a temperature of 6 ° C, characterized in that pasteurization is carried out at a temperature of 90-95 ° C for 7-8 hours, then it is cooled to a temperature of 38-40 ° С, and as a starter culture, pure cultures of Bulgarian bacillus, Lbm, bulqarium and thermophilic streptococcus Str.thermophilus taken in a ratio of 3: 1 in the amount of 5% by weight of the mixture, prepared using skim milk, are used; provo dyat until a clot forms with an acidity of 70-75 ° T for 4-6 hours
RU2004125820/13A 2004-08-19 2004-08-19 Method for soft curd production RU2277340C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2004125820/13A RU2277340C2 (en) 2004-08-19 2004-08-19 Method for soft curd production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2004125820/13A RU2277340C2 (en) 2004-08-19 2004-08-19 Method for soft curd production

Publications (2)

Publication Number Publication Date
RU2004125820A true RU2004125820A (en) 2006-01-27
RU2277340C2 RU2277340C2 (en) 2006-06-10

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ID=36047710

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RU2004125820/13A RU2277340C2 (en) 2004-08-19 2004-08-19 Method for soft curd production

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RU (1) RU2277340C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2470517C1 (en) * 2011-12-29 2012-12-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Южно-Уральский государственный университет" (национальный исследовательский университет) (ФГБОУ ВПО "ЮУрГУ (НИУ)) Curd product production method
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

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RU2277340C2 (en) 2006-06-10

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Effective date: 20130820