RU2014117400A

RU2014117400A - METHOD FOR PRODUCING SOFT Cottage Cheese

Info

Publication number: RU2014117400A
Application number: RU2014117400/10A
Authority: RU
Inventors: Елена Александровна Гостищева; Сергей Владимирович Анисимов; Владимир Маркович Клепкер; Иван Алексеевич Евдокимов
Original assignee: Общество с ограниченной ответственностью "ПребиоЛайф"
Priority date: 2014-04-30
Filing date: 2014-04-30
Publication date: 2015-11-10

Abstract

1. Способ получения творожного сыра, предусматривающий ультрафильтрацию обезжиренного молока, микрофильтрацию творожной сыворотки, смешивание ультрафильтрационного концентрата обезжиренного молока и микрофильтрационного концентрата творожной сыворотки в соотношении от 1:5 до 5:1, пастеризацию полученной смеси при температуре 72-90°C, гомогенизацию смеси, охлаждение до температуры свертывания, внесение закваски чистых молочнокислых микроорганизмов в количестве 1-5% от массы заквашиваемой смеси, молокосвертывающего фермента и раствора поваренной соли в количестве не более 0,5-1,5 %, фасовку смеси в тару, сквашивание, охлаждение.2. Способ по п. 1, отличающийся тем, что для получения жира в сухом веществе сыра 10-30% перед пастеризацией в смесь вносят сливки.3. Способ по п. 1, отличающийся тем, что в полученную смесь концентратов вносят сахар и ароматизаторы.4. Способ по п. 3, отличающийся тем, что сахар вносят в количестве 2-5 % и ароматизаторы в количестве 0,1% в расчете на массу готового продукта.5. Способ по п. 1, отличающийся тем, что в полученную смесь концентратов вносят витаминно-минеральный премикс.1. A method for producing curd cheese, comprising ultrafiltration of skim milk, microfiltration of curd whey, mixing ultrafiltration concentrate of skim milk and microfiltration concentrate of curd whey in a ratio of 1: 5 to 5: 1, pasteurization of the mixture at a temperature of 72-90 ° C, homogenization of the mixture , cooling to the coagulation temperature, introducing the starter culture of pure lactic acid microorganisms in an amount of 1-5% by weight of the fermented mixture, the milk-clotting enzyme and the solution according to boiled salt in an amount of not more than 0.5-1.5%, packing the mixture into containers, ripening, cooling. 2. The method according to claim 1, characterized in that to obtain fat in the dry matter of the cheese 10-30% before pasteurization, cream is added to the mixture. 3. A method according to claim 1, characterized in that sugar and flavorings are added to the resulting concentrate mixture. A method according to claim 3, characterized in that sugar is added in an amount of 2-5% and flavorings in an amount of 0.1% based on the weight of the finished product. The method according to claim 1, characterized in that a vitamin-mineral premix is added to the resulting concentrate mixture.

Claims

1. A method for producing curd cheese, comprising ultrafiltration of skim milk, microfiltration of curd whey, mixing ultrafiltration concentrate of skim milk and microfiltration concentrate of curd whey in a ratio of 1: 5 to 5: 1, pasteurization of the mixture at a temperature of 72-90 ° C, homogenization of the mixture , cooling to the coagulation temperature, introducing the starter culture of pure lactic acid microorganisms in an amount of 1-5% by weight of the fermented mixture, the milk-clotting enzyme and the solution according to boiled salt in an amount of not more than 0.5-1.5%, packing the mixture into containers, ripening, cooling.

2. The method according to p. 1, characterized in that to obtain fat in the dry matter of the cheese 10-30% before pasteurization, cream is added to the mixture.

3. The method according to p. 1, characterized in that sugar and flavorings are added to the resulting mixture of concentrates.

4. The method according to p. 3, characterized in that sugar is added in an amount of 2-5% and flavorings in an amount of 0.1% based on the weight of the finished product.

5. The method according to p. 1, characterized in that the vitamin-mineral premix is added to the resulting concentrate mixture.