RU2012141003A - METHOD FOR PRODUCING BRANCH FRESH CHEESE WITH ADDING AQUEOUS EXTRACT OF SPICES AND AROMATIC PLANTS - Google Patents
METHOD FOR PRODUCING BRANCH FRESH CHEESE WITH ADDING AQUEOUS EXTRACT OF SPICES AND AROMATIC PLANTS Download PDFInfo
- Publication number
- RU2012141003A RU2012141003A RU2012141003/10A RU2012141003A RU2012141003A RU 2012141003 A RU2012141003 A RU 2012141003A RU 2012141003/10 A RU2012141003/10 A RU 2012141003/10A RU 2012141003 A RU2012141003 A RU 2012141003A RU 2012141003 A RU2012141003 A RU 2012141003A
- Authority
- RU
- Russia
- Prior art keywords
- strain
- vkpm
- lactobacillus
- bifidumbacterium bifidum
- aqueous extract
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
Abstract
Способ производства рассольного свежего сыра с добавлением водного экстракта пряно-ароматических растений, включающий нормализацию молока, пастеризацию, охлаждение до температуры свертывания, внесение закваски чистых культур мезофильных молочнокислых стрептококков S.lactis, S.cremoris, S.lactis subsp. diacetilactis, мезофильных молочнокислых палочек Lactobacterium casei штамм CВКПМ B-8730, Lactobacillus paracasei, Lactobacillus gallinarun, бифидобактерий Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum ЛВА-3, термофильного молочнокислого стрептококка Streptococcus thermophilus, хлористого кальция и сычужного фермента, обработку сгустка, самопрессование и обсушку сыра, отличающийся тем, что в составе закваски дополнительно используют из Lactobacillus paracasei штамм 3-37 ВКПМ В-10092, из Lactobacillus gallinarun штамм И-12 ВКПМ В-10134, из Streptococcus thermophilus штамм К-45 ВКПМ В-10089, при формовании вносят водный экстракт пряно-ароматических растений фенхеля, базилика обыкновенного, гвоздики песчаной 2-8% от количества нормализованного молока.A method for the production of fresh brine cheese with the addition of an aqueous extract of aromatic plants, including the normalization of milk, pasteurization, cooling to the coagulation temperature, the introduction of starter cultures of pure mesophilic lactic streptococci S. lactis, S. cremoris, S. lactis subsp. diacetilactis, mesophilic lactic rods Lactobacterium casei strain CVKPM B-8730, Lactobacillus paracasei, Lactobacillus gallinarun, bifidobacteria Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum LVA-3 thermophilic lactic streptococcus Streptococcus thermophilus, calcium chloride and rennet, processing clot, self-pressing and drying cheese, characterized in that the composition of the starter culture additionally uses strain 3-37 VKPM B-10092 from Lactobacillus paracasei, from Lactobacillus gallinarun strain I-12 VKPM B-10134, from Streptococcus thermophilus strain K-45 VKPM B-10089, with aromatic spicy aroma water extract eskih plant fennel, basil ordinary, cloves sandy 2-8% of the amount of standardized milk.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2012141003/10A RU2526566C2 (en) | 2012-09-25 | 2012-09-25 | Method for production of pickled fresh cheese with addition of water extract of spicy flavour plants |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2012141003/10A RU2526566C2 (en) | 2012-09-25 | 2012-09-25 | Method for production of pickled fresh cheese with addition of water extract of spicy flavour plants |
Publications (2)
Publication Number | Publication Date |
---|---|
RU2012141003A true RU2012141003A (en) | 2014-03-27 |
RU2526566C2 RU2526566C2 (en) | 2014-08-27 |
Family
ID=50342931
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2012141003/10A RU2526566C2 (en) | 2012-09-25 | 2012-09-25 | Method for production of pickled fresh cheese with addition of water extract of spicy flavour plants |
Country Status (1)
Country | Link |
---|---|
RU (1) | RU2526566C2 (en) |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU1353401A1 (en) * | 1985-11-29 | 1987-11-23 | Ереванский Зоотехническо-Ветеринарный Институт | Method of producing pickled cheese "masis" |
RU2387137C1 (en) * | 2008-10-01 | 2010-04-27 | Государственное образовательное учреждение высшего профессионального образования "Воронежская государственная технологическая академия" | Pickled cheese preparation method |
RU2417616C2 (en) * | 2009-03-10 | 2011-05-10 | Федеральное государственное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" | Pickled cheese preparation method |
-
2012
- 2012-09-25 RU RU2012141003/10A patent/RU2526566C2/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
RU2526566C2 (en) | 2014-08-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2018124827A (en) | APPLICATION OF LACTASE IN PREPARATION OF DILUTED FERMENTED DAIRY PRODUCT | |
RU2009108902A (en) | METHOD FOR PRODUCING BRANCH CHEESE | |
RU2018124857A (en) | APPLICATION OF LACTASE TO IMPROVE THE QUALITY OF PREPARATION OF DILUTED FERMENTED DAIRY PRODUCT | |
Chaves et al. | Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12 | |
CN105580914A (en) | Production method of sour thick liquid of bean curds | |
JPWO2017026481A1 (en) | Method for producing fermented dairy product with good flavor, and fermented dairy product produced by the production method | |
Navidghasemizad et al. | Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran | |
Bergamini et al. | Pategrás cheese as a suitable carrier for six probiotic cultures | |
Vijayendra et al. | Performance evaluation of bulk freeze dried starter cultures of dahi and yoghurt along with probiotic strains in standardized milk of cow and buffalo | |
ES2867753T3 (en) | Diacetyl fermented milk product produced with the help of lactase | |
CN107494733A (en) | A kind of flower fragrance flavor Yoghourt and preparation method thereof | |
BR112013000986B1 (en) | manganese use and method to selectively increase bacterial growth | |
RU2012141003A (en) | METHOD FOR PRODUCING BRANCH FRESH CHEESE WITH ADDING AQUEOUS EXTRACT OF SPICES AND AROMATIC PLANTS | |
Ma et al. | Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks | |
ES2717907T3 (en) | Method to prepare cheeses with improved aroma | |
Turchi et al. | Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures | |
RU2012141740A (en) | METHOD FOR PRODUCING BRANCH FRESH CHEESE WITH ADDING AQUEOUS EXTRACT OF SPICES AND AROMATIC PLANTS | |
CN105950522A (en) | Making method of yoghurt starter | |
RU2012141002A (en) | METHOD FOR PRODUCING BRINOUS RIPE CHEESE WITH ADDING AQUEOUS EXTRACT OF SPICY AROMATIC PLANTS | |
RU2012141872A (en) | METHOD FOR PRODUCING BRINOUS RIPE CHEESE WITH ADDING AQUEOUS EXTRACT OF SPICY AROMATIC PLANTS | |
RU2012143946A (en) | METHOD FOR PRODUCING SEMI-HARD SMOKED CHEESE | |
Gursoy et al. | Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese | |
RU2015151351A (en) | METHOD FOR PRODUCING SOFT CHEESE | |
Vlasenko et al. | Starter cultures in raw milk manufacturing industry | |
RU2018122457A (en) | COMPOSITIONS AND METHODS OF INCREASING OR MAINTAINING THE NUMBER OF FAECALIBACTERIUM PRAUSNITZII |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20150926 |