RU2020116295A - Method for the production of soft cheese - Google Patents

Method for the production of soft cheese Download PDF

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Publication number
RU2020116295A
RU2020116295A RU2020116295A RU2020116295A RU2020116295A RU 2020116295 A RU2020116295 A RU 2020116295A RU 2020116295 A RU2020116295 A RU 2020116295A RU 2020116295 A RU2020116295 A RU 2020116295A RU 2020116295 A RU2020116295 A RU 2020116295A
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RU
Russia
Prior art keywords
production
goat milk
soft cheese
coagulation
fermentation
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RU2020116295A
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Russian (ru)
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RU2020116295A3 (en
Inventor
Елена Михайловна Щетинина
Наталья Владимировна Гаврилова
Наталья Леонидовна Чернопольская
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Елена Михайловна Щетинина
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Application filed by Елена Михайловна Щетинина filed Critical Елена Михайловна Щетинина
Priority to RU2020116295A priority Critical patent/RU2020116295A/en
Publication of RU2020116295A publication Critical patent/RU2020116295A/en
Publication of RU2020116295A3 publication Critical patent/RU2020116295A3/ru

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Claims (1)

Способ производства мягкого сыра, включающий пастеризацию и коагуляцию козьего молока, выдержку смеси, сквашивание, ферментирование, частичное удаление сыворотки до 60% от ее общего объема с последующим формованием, посолкой, обсушкой и охлаждением, отличающийся тем, что дополнительно в козье молоко вносятся амарантовое масло в количестве 1,6-2,5% и пищевые волокна «Цитри-Фай» в количестве 0,8-1,0% от массы козьего молока; коагуляция производится кислотно-сычужным способом ферментным препаратом «КалаБе 150», в качестве закваски используют закваску BY700 на чистых культурах S. thermophilus и L. Bulgaricum, а также бифидобактерий BB-12S.A method for the production of soft cheese, including pasteurization and coagulation of goat milk, aging the mixture, fermentation, fermentation, partial removal of whey up to 60% of its total volume, followed by molding, salting, drying and cooling, characterized in that amaranth oil is added to the goat milk in the amount of 1.6-2.5% and dietary fiber "Citri-Fay" in the amount of 0.8-1.0% by weight of goat milk; coagulation is carried out by the acid-rennet method with the enzyme preparation "Kalabe 150"; the BY700 starter culture is used as a starter culture on pure cultures of S. thermophilus and L. Bulgaricum, as well as bifidobacteria BB-12S.
RU2020116295A 2020-04-28 2020-04-28 Method for the production of soft cheese RU2020116295A (en)

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Application Number Priority Date Filing Date Title
RU2020116295A RU2020116295A (en) 2020-04-28 2020-04-28 Method for the production of soft cheese

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Application Number Priority Date Filing Date Title
RU2020116295A RU2020116295A (en) 2020-04-28 2020-04-28 Method for the production of soft cheese

Publications (2)

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RU2020116295A true RU2020116295A (en) 2021-10-28
RU2020116295A3 RU2020116295A3 (en) 2022-05-04

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RU2020116295A RU2020116295A (en) 2020-04-28 2020-04-28 Method for the production of soft cheese

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115251164A (en) * 2022-08-04 2022-11-01 奶酪博士(上海)科技有限公司 Raw cheese and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115251164A (en) * 2022-08-04 2022-11-01 奶酪博士(上海)科技有限公司 Raw cheese and preparation method thereof

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Publication number Publication date
RU2020116295A3 (en) 2022-05-04

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