RU2012141872A - METHOD FOR PRODUCING BRINOUS RIPE CHEESE WITH ADDING AQUEOUS EXTRACT OF SPICY AROMATIC PLANTS - Google Patents
METHOD FOR PRODUCING BRINOUS RIPE CHEESE WITH ADDING AQUEOUS EXTRACT OF SPICY AROMATIC PLANTS Download PDFInfo
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- RU2012141872A RU2012141872A RU2012141872/10A RU2012141872A RU2012141872A RU 2012141872 A RU2012141872 A RU 2012141872A RU 2012141872/10 A RU2012141872/10 A RU 2012141872/10A RU 2012141872 A RU2012141872 A RU 2012141872A RU 2012141872 A RU2012141872 A RU 2012141872A
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Abstract
Способ производства рассольного сыра, 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, бифидобактерий Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum ЛВА-3, термофильного молочнокислого стрептококка Streptococcus thermophilus, лористого кальция и сычужного фермента, обработку сгустка, самопрессование, прессование и обсушку сыра, созревание, отличающийся тем, что в составе закваски дополнительно используют из Lactobacillus paracasei штамм 3-37 ВКПМ В-10092, из Streptococcus thermophilus штамм К-45 ВКПМ В-10089, при формовании вносят водный экстракт пряно-ароматических растений шалфея мутовчатого, лофанта анисового, лаванды длиннолистной 2-8% от количества нормализованного молока.Method for the production of brine cheese, including the normalization of milk, pasteurization, cooling to the clotting temperature, introducing the starter culture of pure mesophilic lactic streptococci S. lactis, S. cremoris, S. lactis subsp. diacetilactis, mesophilic lactic acid bacilli Lactobacterium casei strain CBCM B-8730, Lactobacillus paracasei, bifidobacterium Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, fast-growing small milk drying the cheese, ripening, characterized in that the composition of the starter culture additionally uses strain 3-37 VKPM B-10092 from Lactobacillus paracasei, strain K-45 VKPM B-10089 from Streptococcus thermophilus, when forming, an aqueous extract of spicy aromatic plants of sage mut sheep, anise lofant, long-leaf lavender 2-8% of the amount of normalized milk.
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RU2012141872/10A RU2526569C2 (en) | 2012-10-01 | 2012-10-01 | Method for production of pickled ripened cheese with addition of water extract of spicy flavour plants |
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RU2012141872/10A RU2526569C2 (en) | 2012-10-01 | 2012-10-01 | Method for production of pickled ripened cheese with addition of water extract of spicy flavour plants |
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RU2012141872A true RU2012141872A (en) | 2014-04-10 |
RU2526569C2 RU2526569C2 (en) | 2014-08-27 |
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RU2012141872/10A RU2526569C2 (en) | 2012-10-01 | 2012-10-01 | Method for production of pickled ripened cheese with addition of water extract of spicy flavour plants |
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Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
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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 |
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RU2526569C2 (en) | 2014-08-27 |
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Effective date: 20151002 |