YU46459B

YU46459B - PROCEDURE FOR PRODUCING SOFT CHEESE

Info

Publication number: YU46459B
Application number: YU86488A
Authority: YU
Inventors: Ljubomir Đorđević
Original assignee: Ljubomir Đorđević
Priority date: 1988-04-28
Filing date: 1988-04-28
Publication date: 1993-10-20
Also published as: YU86488A

Abstract

POSTUPAK ZA DOBIJANJE MEKOG SIRA, u kome se iz punomasnog kravljeg ili kozjeg mleka separiranjem izdvaja obezmašćeno mleko a zatim uz dodatak pavlačnih kultura i sirila dobija obezmašćen sir, naznačen time, što se meša oko 700 delova biljnih hidriranih masti - margarina koja sadrži 82% masti, zagrejane na 20-25В° C i oko 350 delova sitnog obezmašćenog sira, što se zatim u ovu masu dodaje 0,2 do 0,5% emulgatora iz grupe polifosfata sa pH 5,7, 0,002% arome diacetil 2-5% obranog mleka u prahu i do 0,2% kuhinjske soli, što se ova masa vitaminizira sa 3000 iJ vitamina D3, 40.000 iJ vitamina A, i 200 mg vitamina E i što se zatim zagreva na 60-70В° C u trajanju 3 -5 minuta ili se masi dodaje do 0,2% sorbinske kiseline kao konzervansa.PROCEDURE FOR PRODUCING SOFT CHEESE, in which skimmed milk is separated from whole cow's or goat's milk by separation and then with the addition of sour cream and rennet obtained skimmed cheese, characterized by mixing about 700 parts of vegetable hydrated fats - margarine containing 82% fat , heated to 20-25V ° C and about 350 parts of fine non-fat cheese, which is then added to this mass of 0.2 to 0.5% emulsifier from the group of polyphosphates with pH 5.7, 0.002% flavor diacetyl 2-5% skimmed milk powder and up to 0.2% table salt, which this mass is vitaminized with 3000 IU of vitamin D3, 40,000 IU of vitamin A, and 200 mg of vitamin E and which is then heated to 60-70V ° C for 3-5 minutes or up to 0.2% sorbic acid is added to the mass as a preservative.