RU98102209A - METHOD FOR PRODUCING SOFT CHEESE - Google Patents

METHOD FOR PRODUCING SOFT CHEESE

Info

Publication number
RU98102209A
RU98102209A RU98102209/13A RU98102209A RU98102209A RU 98102209 A RU98102209 A RU 98102209A RU 98102209/13 A RU98102209/13 A RU 98102209/13A RU 98102209 A RU98102209 A RU 98102209A RU 98102209 A RU98102209 A RU 98102209A
Authority
RU
Russia
Prior art keywords
protein
mixture
raw materials
milk raw
weight
Prior art date
Application number
RU98102209/13A
Other languages
Russian (ru)
Other versions
RU2125373C1 (en
Inventor
Н.В. Классен
Г.Н. Ким
И.Н. Ким
Original Assignee
Дальневосточный государственный технический рыбохозяйственный университет
Filing date
Publication date
Application filed by Дальневосточный государственный технический рыбохозяйственный университет filed Critical Дальневосточный государственный технический рыбохозяйственный университет
Priority to RU98102209A priority Critical patent/RU2125373C1/en
Priority claimed from RU98102209A external-priority patent/RU2125373C1/en
Application granted granted Critical
Publication of RU2125373C1 publication Critical patent/RU2125373C1/en
Publication of RU98102209A publication Critical patent/RU98102209A/en

Links

Claims (2)

Способ получения мягкого сыра, включающий внесение белкового компонента в молочное сырье, перемешивание и нагревание смеси, добавление молочной сыворотки, осаждение белка, отделение образовавшейся сыворотки и формование сырной массы, отличающийся тем, что белковый компонент вносят в количестве 5,2 - 300,0 % от массы молочного сырья, а в его качестве используют белковую эмульсию, полученную в результате гомогенизации соевой дисперсии, рыбного фарша, растительного масла и поваренной соли при следующих соотношениях ингредиентов, маc.% :
Соевая дисперсия - 28,0-90,7
Рыбный фарш - 7,5-40,0
Растительное масло - 0,8-30,0
Поваренная соль - 1,0-2,0
а молочную сыворотку добавляют в количестве 22,0 - 40,0% от массы смеси молочного сырья и белковой эмульсии.A method for producing soft cheese, comprising adding a protein component to milk raw materials, mixing and heating the mixture, adding whey, precipitating protein, separating the resulting whey and molding the cheese mass, characterized in that the protein component is added in an amount of 5.2-300.0% by weight of milk raw materials, and in its quality use a protein emulsion obtained by homogenizing soy dispersion, minced fish, vegetable oil and salt in the following ratios of ingredients, wt.%:
Soybean Dispersion - 28.0-90.7
Minced fish - 7.5-40.0
Vegetable oil - 0.8-30.0
Salt - 1.0-2.0
and whey is added in an amount of 22.0 - 40.0% by weight of a mixture of milk raw materials and protein emulsion. 2. Способ по п.1, отличающийся тем, что перед осаждением белка в смесь дополнительно вводят коптильный препарат в количестве 0,05 - 0,2% от массы смеси молочного сырья и белковой эмульсии. 2. The method according to claim 1, characterized in that before the precipitation of the protein in the mixture is additionally injected with the smoking product in an amount of 0.05 - 0.2% by weight of the mixture of milk raw materials and protein emulsion.
RU98102209A 1998-02-16 1998-02-16 Method of preparing soft cheese RU2125373C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU98102209A RU2125373C1 (en) 1998-02-16 1998-02-16 Method of preparing soft cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU98102209A RU2125373C1 (en) 1998-02-16 1998-02-16 Method of preparing soft cheese

Publications (2)

Publication Number Publication Date
RU2125373C1 RU2125373C1 (en) 1999-01-27
RU98102209A true RU98102209A (en) 1999-03-27

Family

ID=20202017

Family Applications (1)

Application Number Title Priority Date Filing Date
RU98102209A RU2125373C1 (en) 1998-02-16 1998-02-16 Method of preparing soft cheese

Country Status (1)

Country Link
RU (1) RU2125373C1 (en)

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