UA96105C2 - Method for making hard rennet pressed cheese of functional purpose - Google Patents

Method for making hard rennet pressed cheese of functional purpose

Info

Publication number
UA96105C2
UA96105C2 UAA201014120A UAA201014120A UA96105C2 UA 96105 C2 UA96105 C2 UA 96105C2 UA A201014120 A UAA201014120 A UA A201014120A UA A201014120 A UAA201014120 A UA A201014120A UA 96105 C2 UA96105 C2 UA 96105C2
Authority
UA
Ukraine
Prior art keywords
cheese
clotting
milk
lactococcus lactis
ssp
Prior art date
Application number
UAA201014120A
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Наталья Андреевна Дидух
Любовь Александровна Молокопой
Original Assignee
Одесская Национальная Академия Пищевых Технологий
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 Одесская Национальная Академия Пищевых Технологий filed Critical Одесская Национальная Академия Пищевых Технологий
Priority to UAA201014120A priority Critical patent/UA96105C2/en
Publication of UA96105C2 publication Critical patent/UA96105C2/en

Links

Landscapes

  • Dairy Products (AREA)

Abstract

A method for making hard rennet bifidum-containing cheese provides for ripening of whole milk, normalizing according to the fat content, taking into account the protein content, addition of fructose, heating, purifying, heat treatment of the mixture, cooling up to the clotting temperature, adding calcium chloride, a symbiotic starter culture, which comprises freeze-dehydrated cultures of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. diacetylactis, Lactococcus lactis ssp. cremoris, Leuconostoc mesenteroides ssp. cremoris, Lactobacillus helveticus, Streptococcus thermophilus and such probiotic cultures adapted to milk as Bifidobacterium, addition of the milk-clotting enzyme, clotting of the mixture, treating the curdle, removing the whey, cheese grain formation, second heating, drying of the cheese grain, partial salting of the grain, forming, self-pressing, pressing, additional salting and ripening of the hard rennet pressed cheese of functional purpose.
UAA201014120A 2010-11-26 2010-11-26 Method for making hard rennet pressed cheese of functional purpose UA96105C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAA201014120A UA96105C2 (en) 2010-11-26 2010-11-26 Method for making hard rennet pressed cheese of functional purpose

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAA201014120A UA96105C2 (en) 2010-11-26 2010-11-26 Method for making hard rennet pressed cheese of functional purpose

Publications (1)

Publication Number Publication Date
UA96105C2 true UA96105C2 (en) 2011-09-26

Family

ID=50837498

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA201014120A UA96105C2 (en) 2010-11-26 2010-11-26 Method for making hard rennet pressed cheese of functional purpose

Country Status (1)

Country Link
UA (1) UA96105C2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110999981A (en) * 2019-12-23 2020-04-14 光明乳业股份有限公司 Cheese capable of being sucked by children and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110999981A (en) * 2019-12-23 2020-04-14 光明乳业股份有限公司 Cheese capable of being sucked by children and preparation method thereof
CN110999981B (en) * 2019-12-23 2022-09-09 光明乳业股份有限公司 Cheese capable of being sucked by children and preparation method thereof

Similar Documents

Publication Publication Date Title
RU2018124827A (en) APPLICATION OF LACTASE IN PREPARATION OF DILUTED FERMENTED DAIRY PRODUCT
RU2018124857A (en) APPLICATION OF LACTASE TO IMPROVE THE QUALITY OF PREPARATION OF DILUTED FERMENTED DAIRY PRODUCT
RU2009108902A (en) METHOD FOR PRODUCING BRANCH CHEESE
JP6861157B2 (en) A method for producing a fermented dairy product with a good flavor, and a fermented dairy product produced by the method.
Bezie et al. The role of starter culture and enzymes/rennet for fermented dairy products manufacture—a review
Porcellato et al. Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese
Hayaloglu et al. Primary biochemical events during cheese ripening
Zhao et al. Simple & better–Accelerated cheese ripening using a mesophilic starter based on a single strain with superior autolytic properties
JPWO2020223700A5 (en)
UA96105C2 (en) Method for making hard rennet pressed cheese of functional purpose
RU2013133894A (en) TASTE AND FRAGRANCE MODULATION BY BIOTECHNOLOGY USING BACTERIAL STRAINS FOR TASTE AND FRAGRANCE
Nikolova et al. From Traditional Bulgarian Dairy Products to Functional Foods
RU2012143946A (en) METHOD FOR PRODUCING SEMI-HARD SMOKED CHEESE
EP3261452B1 (en) Novel thermotolerant lactobacillus
UA37771U (en) Method for making bifidum-containing soft cheese
Oğuz et al. Starter cultures used for the manufacture of cheese.
EL-GHAISH Isolated non-starter lactic acid bacteria used to improve kareish cheese quality
MD1299Y (en) Process for producing goat milk cheese
Balthazar et al. Probiotic Cheeses
Gagnaire et al. Little impact of NaCl reduction in Swiss-type cheese
MD1300Y (en) Process for producing brined cheese
Yang et al. Effects of high pressure treatments on the ripening of hard cheeses
CA2976362C (en) Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant
RU2002101991A (en) Method for the production of protein fermented milk product
RU2008118834A (en) METHOD FOR PREPARING A HYDROLIZED FERTILIZER