RU93050813A - METHOD OF STANDARDIZED PREPARATION OF CHEESE - Google Patents

METHOD OF STANDARDIZED PREPARATION OF CHEESE

Info

Publication number
RU93050813A
RU93050813A RU93050813/13A RU93050813A RU93050813A RU 93050813 A RU93050813 A RU 93050813A RU 93050813/13 A RU93050813/13 A RU 93050813/13A RU 93050813 A RU93050813 A RU 93050813A RU 93050813 A RU93050813 A RU 93050813A
Authority
RU
Russia
Prior art keywords
milk
cheese
coagulated
separated
cream
Prior art date
Application number
RU93050813/13A
Other languages
Russian (ru)
Other versions
RU2095992C1 (en
Inventor
Визлаи Бела
Original Assignee
Визлаи Бела
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from HU9200007A external-priority patent/HU212203B/en
Application filed by Визлаи Бела filed Critical Визлаи Бела
Publication of RU93050813A publication Critical patent/RU93050813A/en
Application granted granted Critical
Publication of RU2095992C1 publication Critical patent/RU2095992C1/en

Links

Claims (1)

Способ приготовления сыра заключается в следующем: молоко сепарируют, обрабатывают отделенные сливки, доводят жирность молока в ванне до нужного значения путем добавления обработанных сливок и оставляют для созревания на холоде, а затем проводят сквашивание, вводят добавки, в некоторых случаях створаживают, затем подвергают коагуляции, режут, нагревают, отделяют сыворотку, формуют, прессуют, солят, подвергают созреванию, во время которого размер жировых шариков молока снижают до величины, не превышающей 2,5 мкм, путем ультразвуковой обработки или обработки в трубе Вентури, в барабанной шаровой мельнице или распылителе.The method of making cheese is as follows: the milk is separated, the separated cream is treated, the fat content of the milk in the bath is adjusted to the desired value by adding the processed cream and left to mature in the cold, and then fermentation is carried out, additives are added, coagulated in some cases, then coagulated cut, heat, separate the serum, molded, pressed, salted, subjected to maturation, during which the size of the fat globules of milk is reduced to a value not exceeding 2.5 microns, by ultrasonic processing quipment or processing in the Venturi tube, in a ball mill or atomizer.
RU9293050813A 1992-01-02 1992-12-23 Method for cheese preparation with milk normalization RU2095992C1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
HU7/92 1992-01-02
HU9200007A HU212203B (en) 1992-01-02 1992-01-02 Process for producing cheese by increased protein-utilising
PCT/HU1992/000062 WO1993012663A1 (en) 1992-01-02 1992-12-23 Process for the standardised preparation of cheese

Publications (2)

Publication Number Publication Date
RU93050813A true RU93050813A (en) 1996-04-20
RU2095992C1 RU2095992C1 (en) 1997-11-20

Family

ID=10980942

Family Applications (1)

Application Number Title Priority Date Filing Date
RU9293050813A RU2095992C1 (en) 1992-01-02 1992-12-23 Method for cheese preparation with milk normalization

Country Status (19)

Country Link
US (1) US5431932A (en)
EP (1) EP0574569B1 (en)
JP (1) JPH06505877A (en)
AT (1) ATE150257T1 (en)
AU (1) AU3265493A (en)
BG (1) BG61672B1 (en)
CA (1) CA2105397A1 (en)
CZ (1) CZ281412B6 (en)
DE (1) DE59208243D1 (en)
DK (1) DK0574569T3 (en)
FI (1) FI933849A (en)
HU (1) HU212203B (en)
NO (1) NO933116L (en)
NZ (1) NZ246385A (en)
PL (1) PL169640B1 (en)
RU (1) RU2095992C1 (en)
SK (1) SK93593A3 (en)
WO (1) WO1993012663A1 (en)
ZA (1) ZA934744B (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2715065B1 (en) * 1994-01-14 1996-04-26 Oreal Cosmetic compositions for bleaching hair, method of synthesis and use.
AU2005318147B2 (en) * 2004-12-23 2011-02-03 Dsm Ip Assets B.V. A method for producing cheese using heat treated milk and a protein hydrolysate
CA2616062A1 (en) * 2005-07-20 2007-01-25 James S. Brophy Modification of particle morphology to improve product functionality
US20110183050A1 (en) * 2006-07-20 2011-07-28 Brophy James S Modification of particle morphology to improve product functionality
US20120201926A1 (en) * 2011-02-07 2012-08-09 John Kieran Brody Natural Cheese with Improved Melt Characteristics

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB504092A (en) * 1938-08-02 1939-04-19 Harry Lawrence Wilson Method of making and packaging cheddar cheese
AT219958B (en) * 1960-07-25 1962-02-26 Propack Gmbh Process for the production of new types of fresh cheese
NL7212074A (en) * 1972-09-05 1974-03-07
AT362220B (en) * 1979-05-28 1981-04-27 Langenecker Versuchsanst METHOD FOR THE HOMOGENIZATION AND DISinfection of MILK AND OTHER LIQUID FOODSTUFFS OR ENJOYMENTS BY MEANS OF ULTRASOUND AND DEVICE FOR CARRYING OUT THIS PROCESS
WO1990000353A1 (en) * 1988-07-05 1990-01-25 'licencia' Találmányokat Értékesíto^' És Innovációs Külkereskedelmi Vállalat Process for manufacturing cheese products

Similar Documents

Publication Publication Date Title
US4325977A (en) Bland whey product and process of preparation
RU93050813A (en) METHOD OF STANDARDIZED PREPARATION OF CHEESE
EP0385542A3 (en) Process for the preparation of a low calorie butter spread and products obtained by said process
Fernández-Salguero et al. A preliminary study of the chemical composition of Guía cheese
RU2095992C1 (en) Method for cheese preparation with milk normalization
EP0089777A2 (en) Improvements in or relating to methods of manufacturing a foodstuff precursor and/or foodstuffs manufactured thereby
Siapantas et al. Properties of Latin-American white cheese as influenced by glacial acetic acid
JPS56151479A (en) O/w type emulsified composition having acidity
RU2124295C1 (en) Method for preparing half-finished protein product from buttermilk
Palo et al. Slovak sheep cheeses
RU2000110865A (en) METHOD FOR PRODUCING DAIRY-PROTEIN PRODUCT
Knapp et al. Evaluating cheese-like emulsions from animal blood proteins and whey solids
US20030224096A1 (en) Whey protein hydrolysate
JPS63109736A (en) Novel solid food containing whey protein
EP0159303A2 (en) Method for manufacturing cheese having a reduced ripening time
RU2124853C1 (en) Method of preparing base for alcohol-free beverages
ATE135888T1 (en) METHOD FOR PRODUCING A LOW-FAT BREAK SPREAD
Omar et al. Free fatty acids and quality of Domiati cheese made from dried milks as affected by added lipase
RU2195832C2 (en) Method of cheese preparation
SU366847A1 (en) METHOD OF FAT CREATIVE MANUFACTURE
KAWAGUCHI Effects of Heat Treatment of Soymilk, Coagulants and Yeast Inoculation on the Texture of Soy-curds
RU2104649C1 (en) Method for preparing combined fermented milk products on soya base
RU2018231C1 (en) Butter production method
ES2133120A1 (en) Process for producing fresh cheeses with a low fat content using milk concentrated by ultrafiltration
HUT40895A (en) Method for producing dairy-products rich in protein and having cream-like substance