SU115241A1 - Method of making cheese - Google Patents
Method of making cheeseInfo
- Publication number
- SU115241A1 SU115241A1 SU586852A SU586852A SU115241A1 SU 115241 A1 SU115241 A1 SU 115241A1 SU 586852 A SU586852 A SU 586852A SU 586852 A SU586852 A SU 586852A SU 115241 A1 SU115241 A1 SU 115241A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- milk
- cheese
- making cheese
- lactic acid
- acid bacteria
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
Description
Способ приготовлени сыра путем сквашивани молока заквасками молочнокислых бактерий известен.The method of making cheese by fermenting milk with fermenting lactic acid bacteria is known.
Применение способа, согласно изобретению , позвол ет сократить сроки выработки сыра и улучшить его качество. Это достигаетс тем, что молочнокислые бактерии употребл ют в повышенной до 1,8% дозировке , с предварительным их культивированием в молоке, вз том в соотношении 1 : 2.The application of the method according to the invention makes it possible to shorten the production time of the cheese and improve its quality. This is achieved by the fact that lactic acid bacteria are consumed in an elevated dose up to 1.8%, with their preliminary cultivation in milk, taken in a 1: 2 ratio.
Предлагаемый способ осуществл етс следующим образом.The proposed method is carried out as follows.
Дл переработки используетс молоко , которое пастеризуетс при температуре 65-70° и имеет кислотность не выше 20°.Milk is used for processing, which is pasteurized at a temperature of 65-70 ° and has an acidity not higher than 20 °.
При свертывании молока вводитс зрела смесь, котора готовитс из закваски с кислотностью 90-95°. Молочнокислые бактерии употребл ютс в повышенной до 1,8% дозировке , с предварительным их культивированием в молоке, вз том в соотношении 1 :2.When milk coagulates, a ripe mixture is introduced, which is prepared from a leaven with an acidity of 90-95 °. Lactic acid bacteria are consumed in an elevated dosage up to 1.8%, with their preliminary cultivation in milk, taken in a 1: 2 ratio.
В подготовленное к свертыванию молоко с температурой 22-28° вноситс вс зрела смесь; молоко выдерживаетс в течение 40-60 миН, чтобы кислотность молока перед внесением сычужного фермента была 19-21°.In the prepared for coagulation milk with a temperature of 22-28 °, all the matured mixture is applied; the milk is aged for 40-60 min. so that the acidity of the milk before the rennet is introduced is 19-21 °.
Раствор сычужного фермента добавл етс в молоко при температуре 32°. Хлористый кальций и селитра не внос тс .Rennet enzyme solution is added to milk at a temperature of 32 °. Calcium chloride and nitrate are not added.
Молоко свертываетс 12-18 мин. Постановка и обработка зерна ведутс в быстром темпе.Milk coagulates for 12-18 min. The setting and processing of the grain is carried out at a fast pace.
ПоследуЮшие операции обработки сыра производ тс известными методами.Subsequent cheese processing operations are performed by known methods.
Предмет изобретени Subject invention
Способ приготовлени сыра путем сквашивани молока заквасками молочнокислых бактерий, отличающийс тем, что, с целью сокращени срока выработки сыра и улучшени его-качества, примен ют молочнокислые бактерии в повыщенной до 1,8% дозировке, с предварительным их культивированием в молоке, вз том в соотношении 1 :2.The method of preparing cheese by fermenting milk with fermenting lactic acid bacteria, characterized in that, in order to shorten the production of cheese and improve its quality, lactic acid bacteria are used in the dosage increased to 1.8%, with their preliminary cultivation in milk, taken in ratio of 1: 2.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU586852A SU115241A1 (en) | 1957-10-21 | 1957-10-21 | Method of making cheese |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU586852A SU115241A1 (en) | 1957-10-21 | 1957-10-21 | Method of making cheese |
Publications (1)
Publication Number | Publication Date |
---|---|
SU115241A1 true SU115241A1 (en) | 1957-11-30 |
Family
ID=48387545
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU586852A SU115241A1 (en) | 1957-10-21 | 1957-10-21 | Method of making cheese |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU115241A1 (en) |
-
1957
- 1957-10-21 SU SU586852A patent/SU115241A1/en active
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