SU95693A1 - The method of obtaining quickly ripening cheese mass for processed cheese - Google Patents

The method of obtaining quickly ripening cheese mass for processed cheese

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Publication number
SU95693A1
SU95693A1 SU445725A SU445725A SU95693A1 SU 95693 A1 SU95693 A1 SU 95693A1 SU 445725 A SU445725 A SU 445725A SU 445725 A SU445725 A SU 445725A SU 95693 A1 SU95693 A1 SU 95693A1
Authority
SU
USSR - Soviet Union
Prior art keywords
cheese
mass
ripening
processed
lactic acid
Prior art date
Application number
SU445725A
Other languages
Russian (ru)
Inventor
И.И. Климовский
Original Assignee
И.И. Климовский
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
Application filed by И.И. Климовский filed Critical И.И. Климовский
Priority to SU445725A priority Critical patent/SU95693A1/en
Application granted granted Critical
Publication of SU95693A1 publication Critical patent/SU95693A1/en

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Description

Vl3o6peTCKnc относитс  к способам получени  быстросрзревающсй сырной массы, как полуфабриката дл  изготовлени  плавленого сыра, путем заквашивани  молока закваской культур молочнокислых бак.терий и нейтрализации, Образующейс  в процессе заквашивани  молочной кислоты, динатрийфосфатом.Vl3o6peTCKnc relates to methods for producing quick-growing cheese mass, as a semi-finished product for making processed cheese, by fermenting milk with sour milk cultures and neutralization, formed in the process of lactic acid fermentation with disodium phosphate.

Дл  производства нлавленого сыра используют обычные жирные и обезжиренные сыры в возрасте от четырех до птести мес цев, а также сливочное масло.For the production of melted cheese, ordinary fatty and low-fat cheeses are used from the age of four to six months, as well as butter.

Предлагаемый способ позвол ет сравнительно простыми средствами ускорить получение сырной массы, примен емой в качест1вс полуфабриката дл  изготовлени  плавленого сыра, значительно сократить прОизЕодственный цикл получени  плавленого сыра и исключить р д технологических процессов (формование, прессование, длительную посолку и выдержку в сырном подвале).The proposed method allows using relatively simple means to speed up the production of curd mass used as a semi-finished product for making processed cheese, significantly reduce the production cycle of processed cheese and eliminate a number of technological processes (molding, pressing, prolonged salting and aging in a cheese basement).

Отличие предлагаемого способа состоит в том, что молоко заглвашивают повышенными дозами культуры молочнокислых бактерий при одновременном истощении среды углеводного питани  посредством усилепного развити  молочнокислых бактерий и совокупного понижени  активной кислотности и повышени  влажности сырной массы.The distinction of the proposed method is that milk is inflated with elevated doses of a culture of lactic acid bacteria while simultaneously depleting the carbohydrate diet by increasing the development of lactic acid bacteria and reducing the active acidity and increasing the moisture content of the cheese mass.

Способ осуществл ют следующим образом.The method is carried out as follows.

В 100л пастеризованного молока внос т 3л закваски культур молочнокислых бактерий, 15 г хлористого кальци  и 2,5 г сычужного фермента, размешивают и оставл ют смесь в спокойном состо нии до образовани  ,тка. Сгусток обрабатывают в сырной ванне до потери клейкости зерна и достижени  активной кислотности рН 5,5-5,3. Затем зерно дроб т и в полученную сырную массу внос т 4/|| динатрийфосфата, 1,7% поваренной соли и 16-18% воды приIn 100 l of pasteurized milk, add 3 l of ferment cultures of lactic acid bacteria, 15 g of calcium chloride and 2.5 g of rennet, stir and leave the mixture at rest until it forms. The clot is treated in a cheese bath until the tackiness of the grain is lost and the active acidity is reached pH 5.5-5.3. Then the grain was crushed and 4 / || disodium phosphate, 1.7% sodium chloride and 16-18% water at

№ 95693No. 95693

тщaтa ьыoм размешивании массы в смесителе. Oocjje этого сырную массу закладывают в  щики и став т на созревание нри 20-25°; че рез две-три недели сырна  масса готова к переработке в плавленый сыр.thorough mixing of the mass in the mixer. Oocjje of this cheese mass is laid in the boxes and put on ripening at 20-25 °; In two or three weeks, the cheese mass is ready for processing into processed cheese.

Предмет изобретени Subject invention

Снособ н.олучени  быстросозревающей сырной массы дл  нлавленого сыра путем внесени  1з молоко 1культуры молочнокислых бактерий и последующей .нейтрализации, образующейс  в процессе закващивани  молочной кислоты, натриевыми сол ми фосфорной кислоты , отличающийс  тем, что, с целью ускорени  нротеолитического расщеплени  белков, в молоко ввод т новышенные дозыкультуры молочнокисль х бактерий при одновременном истощений, углеводного питани  посредством усиленного развити  молочнокислых бактерий и сазокупного понижени  активнопо показател  кислотиости и повышени  влажности сырной массы.The method of obtaining fast-ripening curd cheese for melted cheese by depositing milk in 1 culture of lactic acid bacteria and subsequent neutralization resulting from the fermentation of lactic acid with sodium salts of phosphoric acid, characterized in that, in order to accelerate the protein-like protein cleavage, milk tons of new doses of lactic acid bacteria with simultaneous depletion of carbohydrate food through the enhanced development of lactic acid bacteria and the complete reduction of active Causer acidity and increase the moisture content of the cheese mass

/ , . уЛ /, YL

SU445725A 1952-04-12 1952-04-12 The method of obtaining quickly ripening cheese mass for processed cheese SU95693A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU445725A SU95693A1 (en) 1952-04-12 1952-04-12 The method of obtaining quickly ripening cheese mass for processed cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU445725A SU95693A1 (en) 1952-04-12 1952-04-12 The method of obtaining quickly ripening cheese mass for processed cheese

Publications (1)

Publication Number Publication Date
SU95693A1 true SU95693A1 (en) 1952-11-30

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Family Applications (1)

Application Number Title Priority Date Filing Date
SU445725A SU95693A1 (en) 1952-04-12 1952-04-12 The method of obtaining quickly ripening cheese mass for processed cheese

Country Status (1)

Country Link
SU (1) SU95693A1 (en)

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