RU93028428A - WAY OF GETTING CHEESE - Google Patents

WAY OF GETTING CHEESE

Info

Publication number
RU93028428A
RU93028428A RU93028428/13A RU93028428A RU93028428A RU 93028428 A RU93028428 A RU 93028428A RU 93028428/13 A RU93028428/13 A RU 93028428/13A RU 93028428 A RU93028428 A RU 93028428A RU 93028428 A RU93028428 A RU 93028428A
Authority
RU
Russia
Prior art keywords
cheese
getting
way
cheddarization
production
Prior art date
Application number
RU93028428/13A
Other languages
Russian (ru)
Other versions
RU2101970C1 (en
Inventor
С.В. Анисимов
А.А. Везирян
В.А. Мальцев
S.V. Anisimov
A.A. Vezirjan
V.A. Mal'tsev
Original Assignee
А.А. Везирян
A.A. Vezirjan
Filing date
Publication date
Application filed by А.А. Везирян, A.A. Vezirjan filed Critical А.А. Везирян
Priority to RU93028428A priority Critical patent/RU2101970C1/en
Priority claimed from RU93028428A external-priority patent/RU2101970C1/en
Publication of RU93028428A publication Critical patent/RU93028428A/en
Application granted granted Critical
Publication of RU2101970C1 publication Critical patent/RU2101970C1/en

Links

Claims (1)

Изобретение относится к молочной промышленности, в частности к производству рассольных сыров пониженной жирности с чеддеризацией и плавлением. Целью изобретения является создание технологии сыра сулугуни пониженной жирности 30% и ниже. Технология заключается в сочетании таких режимов проведения ферментолиза, которые обеспечивают ускоренную чеддеризацию, с постановкой зерна, понижением температуры второго нагревания или без него, в результате чего возможна максимальная задержка влаги в сырном зерне при активном молочнокислом процессе.The invention relates to the dairy industry, in particular to the production of low-fat brine cheeses with cheddarization and melting. The aim of the invention is the creation of technology cheese suluguni reduced fat content of 30% and below. The technology consists in the combination of such modes of fermentolysis, which provide accelerated cheddarization, with the production of grain, lowering the temperature of the second heating or without it, as a result of which the maximum moisture retention in the cheese grain with an active lactic acid process is possible.
RU93028428A 1993-05-27 1993-05-27 Method of making cheese RU2101970C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU93028428A RU2101970C1 (en) 1993-05-27 1993-05-27 Method of making cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU93028428A RU2101970C1 (en) 1993-05-27 1993-05-27 Method of making cheese

Publications (2)

Publication Number Publication Date
RU93028428A true RU93028428A (en) 1996-07-27
RU2101970C1 RU2101970C1 (en) 1998-01-20

Family

ID=20142273

Family Applications (1)

Application Number Title Priority Date Filing Date
RU93028428A RU2101970C1 (en) 1993-05-27 1993-05-27 Method of making cheese

Country Status (1)

Country Link
RU (1) RU2101970C1 (en)

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