SU102369A1 - Method of making cheese - Google Patents
Method of making cheeseInfo
- Publication number
- SU102369A1 SU102369A1 SU451487A SU451487A SU102369A1 SU 102369 A1 SU102369 A1 SU 102369A1 SU 451487 A SU451487 A SU 451487A SU 451487 A SU451487 A SU 451487A SU 102369 A1 SU102369 A1 SU 102369A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- milk
- cheese
- making cheese
- rennet
- taste
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
Description
ИредмстоЯ 1 зс-5ргтсни вл зтск спосоп приготовлбшш сыра пз HacTC.,iro ц8Л1 нсГ- пли кормалнэйвапиого к;;р1вьем молока.Iredmstoya 1 zs-5gtsnsi zlsk way prepared cheese pz HacTC., Iro ts8L1 nsG - or kormalnayvapyy to ;; p1vyem milk.
ИрОДлагасмыи сносок по сравнению с известными подоокыли стюо.бамл )i;:ii;:л ет noiiLienfb вкусовые качества и ДК тичсскум ценность изготавлкваемото сыра.The food and beverage footnotes are compared to the well-known podokodyly stew.baml) i;: ii;: lt noiiLienfb taste qualities and DK tachskskum value made cheese to.
Особенно€ть снссооа заключаете) в . ЧТО i пастерПЗСВанг. HarpoBaiuieM цельное .1ГЛ1П .но-рлалнзованнОС коровье моло-ко перед внесеннем сычужной закваски добавл}Г10т зак.васку HiiCTOii культуры an;iДОфильнюй налочки.Especially when you conclude WHAT i Pasteur PZSVang. HarpoBaiuieM one-piece .1ГЛ1П.no-rylnzovannos cow milk before a rennet of rennet ferment added} Г10т zak.vasku HiiCTOii culture an; iDophile pads.
При изготовлении сыра When making cheese
по преллаглеЛОМУ споетоу свертывание молфка ведут в течение 40 при твмиет)а.туре 31-34° MiurjT.On the preferred path of the collapse of the molkka lead for 40 at tvmiet) A. Tour 31-34 ° MiurjT.
Расчет требуемого количества cbraynnwii закваски иран.- во-д т после ироверлН ееCalculation of the required amount of cbraynnwii yeast Iran.- in-d t after iroverNN
KpeiijLTH н зрелостн молока, ноль у сь сычужным нрниором. ведут расчеты по формуле..KpeiijLTH n ripeness of milk, zero in housed rennet. conduct calculations by the formula ..
Пергд свертыпанлаг молок а в него ввод т аакваску чистой культуры ацлдофнлышй налочкн в количестве ОД15- 0,1% от веса молока, что прндает сыру чистый, остры , кисломолочный вкус и аромат, ие;кну о кон СН с т ей и по н диетическую ЦОНПО€ТЬ.Pergd pervypanlag milk and in it the akvaska of pure culture of acetylum in the amount of OD15 is introduced — 0.1% by weight of milk, which means that the cheese is clean, spicy, fermented milk taste and aroma, and I’m talking about dietary Cons.
Л р е д м е т п з о б р е, т е н и Способ ирнготовлеыи сыра из пастеризованного цельного пли нормалпзован -;пч );0рпвьегг молока, о т л и ч а ю HI, п йс тем, что, с целью иотьпненн вкус.оiii )ix качеств ивготавл ваемого сыра н его диетической цепности, в пастерпзоватное нагреванием цельное пли пормалпзованиое ко1)овье молоко вне сенлем сычужной закваскп прибавл ют заква-ску чистой культуры ацидофильной палочют.LREDMET PZO BREE, TEN AND A method of cooking cheese made from pasteurized whole or normalized -; pch); 0rpvig milk, about that and with the goal is to taste. oiii) ix qualities and to produce cheese on its dietary chain, with whole grains or pormalpsovoy ko) fresh milk outside of haylème rennet starter added to the pastpasta by heating the pure acid culture of the acidophilic rod.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU451487A SU102369A1 (en) | 1954-06-07 | 1954-06-07 | Method of making cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU451487A SU102369A1 (en) | 1954-06-07 | 1954-06-07 | Method of making cheese |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU102369A1 true SU102369A1 (en) | 1955-11-30 |
Family
ID=48376088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU451487A SU102369A1 (en) | 1954-06-07 | 1954-06-07 | Method of making cheese |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU102369A1 (en) |
-
1954
- 1954-06-07 SU SU451487A patent/SU102369A1/en active
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