RU2014113283A - METHOD FOR PRODUCING CHEESE PRODUCT - Google Patents
METHOD FOR PRODUCING CHEESE PRODUCT Download PDFInfo
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- RU2014113283A RU2014113283A RU2014113283/10A RU2014113283A RU2014113283A RU 2014113283 A RU2014113283 A RU 2014113283A RU 2014113283/10 A RU2014113283/10 A RU 2014113283/10A RU 2014113283 A RU2014113283 A RU 2014113283A RU 2014113283 A RU2014113283 A RU 2014113283A
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- filler
- cheese product
- product according
- producing
- introduction
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Abstract
1. Способ производства сырного продукта, включающий пастеризацию молочного сырья, охлаждение до температуры заквашивания, внесение хлористого кальция, внесение закваски, содержащей молочнокислые стрептококки, сычужного фермента или молокосвертывающего фермента микробиологического происхождения, внесение наполнителя, перемешивание, свертывание, удаление сыворотки, внесение пищевой соли, формование, отличающийся тем, что в охлажденное пастеризованное молочное сырье вносят уксусную кислоту.2. Способ производства сырного продукта по п.1, отличающийся тем, что наполнитель вносят в объеме до 60% от сырной массы.3. Способ производства сырного продукта по п.2, отличающийся тем, что в качестве наполнителя используют измельченные рыбопродукты, или морепродукты, или мясопродукты, или грибы, или фрукты, или ягоды, или овощи, или мармелад, или печенье, или сухари, или орехи.4. Способ производства сырного продукта по п.2, отличающийся тем, что наполнитель подвергают измельчению, или копчению, или сушке, или солению, или обжарке.1. A method of producing a cheese product, including pasteurization of milk raw materials, cooling to a fermentation temperature, application of calcium chloride, introduction of a starter culture containing lactic streptococci, rennet or milk-clotting enzyme of microbiological origin, introduction of a filler, stirring, coagulation, removal of whey, adding salt, molding, characterized in that acetic acid is added to the cooled pasteurized milk raw material. 2. A method for producing a cheese product according to claim 1, characterized in that the filler is added in a volume of up to 60% of the cheese mass. A method for producing a cheese product according to claim 2, characterized in that crushed fish products, or seafood, or meat products, or mushrooms, or fruits, or berries, or vegetables, or marmalade, or cookies, or crackers, or nuts are used as filler. four. A method of manufacturing a cheese product according to claim 2, characterized in that the filler is subjected to grinding, or smoking, or drying, or salting, or roasting.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2014113283/10A RU2570555C2 (en) | 2014-04-04 | 2014-04-04 | Cheese product manufacture method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2014113283/10A RU2570555C2 (en) | 2014-04-04 | 2014-04-04 | Cheese product manufacture method |
Publications (2)
Publication Number | Publication Date |
---|---|
RU2014113283A true RU2014113283A (en) | 2015-10-10 |
RU2570555C2 RU2570555C2 (en) | 2015-12-10 |
Family
ID=54289443
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2014113283/10A RU2570555C2 (en) | 2014-04-04 | 2014-04-04 | Cheese product manufacture method |
Country Status (1)
Country | Link |
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RU (1) | RU2570555C2 (en) |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB978033A (en) * | 1963-05-08 | 1964-12-16 | Wisconsin Alumni Res Found | Process for preparing cheese making curd |
SU1757570A1 (en) * | 1991-01-10 | 1992-08-30 | Научно-производственное объединение маслодельной и сыродельной промышленности "Углич" | Composition for production of processed cheese |
AU737083B2 (en) * | 1997-11-26 | 2001-08-09 | Societe Des Produits Nestle S.A. | Composition made with fromage frais |
RU2125374C1 (en) * | 1997-12-30 | 1999-01-27 | Открытое акционерное общество "Оренбургмолоко" | Composition for preparing processed cheese "alexander" |
RU2128918C1 (en) * | 1998-02-16 | 1999-04-20 | Кемеровский технологический институт пищевой промышленности | Method of producing soft cheese "vesenniy" |
RU2164754C2 (en) * | 1999-05-25 | 2001-04-10 | Дальневосточный государственный технический рыбохозяйственный университет | Method of cheese preparation |
RU2213464C2 (en) * | 2000-12-04 | 2003-10-10 | Кемеровский технологический институт пищевой промышленности | Method of producing soft acid-rennet rye bran cheese |
RU2200419C2 (en) * | 2001-06-04 | 2003-03-20 | Акционерное общество закрытого типа "КАРАТ" | Method of producing cream cheese |
RU2308197C2 (en) * | 2005-08-09 | 2007-10-20 | Автономная некоммерческая организация высшего профессионального образования "Омский экономический институт" | Method for producing of soft cheese |
RU2370044C2 (en) * | 2007-12-07 | 2009-10-20 | Елена Юрьевна Егорова | Composition for production of soft cheese |
DK2225951T3 (en) * | 2009-03-06 | 2017-07-31 | Kraft Foods R & D Inc | METHOD AND MACHINE FOR PREPARING A FILLED CELL OF CHEESE CHEESE AND A FILLED CLEAN OF |
RU2465775C1 (en) * | 2011-04-12 | 2012-11-10 | Федеральное государственное образовательное учреждение высшего профессионального образования "Омский государственный аграрный университет" | "umnik" cheese product production method |
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2014
- 2014-04-04 RU RU2014113283/10A patent/RU2570555C2/en active
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Publication number | Publication date |
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RU2570555C2 (en) | 2015-12-10 |
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