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Priority to UAU200808122UpriorityCriticalpatent/UA37771U/en
Publication of UA37771UpublicationCriticalpatent/UA37771U/en
A method for making bifidus-containing soft cheese provides for ripening initial milk, normalizing, heating, treating, pasteurizing, cooling up to the temperature of inoculation, addition of calcium chloride, a symbiotic starter and a milk-clotting enzyme, mixing, ripening, treating the curd, removing the whey, forming, self-pressing, salting and ripening. After the self-pressing pressing bifidus-containing soft cheese is carried out. While normalizing, fructose is added into milk. The symbiotic starter which comprises the freeze-dried cultures Lactococcus lactis ssp. Lactis, Lactococcus lactis ssp. diacetilactis, Lactococcus lactis ssp. Cremoris and probiotic cultures Bifidobacterium bifidum, Bifidobacterium longum and Bifidobacterium breve is added into the pasteurized cooled milk. The latters are added after adaptation thereof to the milk which is carried out by means of cultivating pure Bifidobacterium cultures in the sterilized milk mixture which comprises the nonfat milk, fructose and dry cheese whey.
UAU200808122U2008-06-132008-06-13Method for making bifidum-containing soft cheese
UA37771U
(en)
COMPOSITION, FOOD, FEED OR PHARMACEUTICAL PRODUCT, AS WELL AS METHODS OF PRODUCING A FERMENTED DAIRY PRODUCT, FOOD, FEED OR PHARMACEUTICAL PRODUCT AND USE OF BACTERIA OF THE LACTOBACILLUS RHAMNOSUS SPECIES WITH ANTIFUNGAL ACTIVITY