RU2008100483A - METHOD FOR PRODUCING CHEESE WITH HIGH SECOND HEATING TEMPERATURE - Google Patents
METHOD FOR PRODUCING CHEESE WITH HIGH SECOND HEATING TEMPERATURE Download PDFInfo
- Publication number
- RU2008100483A RU2008100483A RU2008100483/13A RU2008100483A RU2008100483A RU 2008100483 A RU2008100483 A RU 2008100483A RU 2008100483/13 A RU2008100483/13 A RU 2008100483/13A RU 2008100483 A RU2008100483 A RU 2008100483A RU 2008100483 A RU2008100483 A RU 2008100483A
- Authority
- RU
- Russia
- Prior art keywords
- cheese
- culture
- thermophilic lactic
- heating
- mixture
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract 17
- 238000010438 heat treatment Methods 0.000 title claims abstract 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims abstract 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract 8
- 239000000203 mixture Substances 0.000 claims abstract 6
- 239000007858 starting material Substances 0.000 claims abstract 6
- 241000304886 Bacilli Species 0.000 claims abstract 4
- 241000894006 Bacteria Species 0.000 claims abstract 4
- 230000001580 bacterial effect Effects 0.000 claims abstract 4
- 239000004310 lactic acid Substances 0.000 claims abstract 4
- 235000014655 lactic acid Nutrition 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims abstract 4
- 239000008267 milk Substances 0.000 claims abstract 4
- 210000004080 milk Anatomy 0.000 claims abstract 4
- 235000013336 milk Nutrition 0.000 claims abstract 4
- 235000019260 propionic acid Nutrition 0.000 claims abstract 4
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims abstract 4
- 238000009938 salting Methods 0.000 claims abstract 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims abstract 2
- 241000194036 Lactococcus Species 0.000 claims abstract 2
- 102000016943 Muramidase Human genes 0.000 claims abstract 2
- 108010014251 Muramidase Proteins 0.000 claims abstract 2
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract 2
- 241000194017 Streptococcus Species 0.000 claims abstract 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract 2
- 239000001110 calcium chloride Substances 0.000 claims abstract 2
- 230000015271 coagulation Effects 0.000 claims abstract 2
- 238000005345 coagulation Methods 0.000 claims abstract 2
- 238000001816 cooling Methods 0.000 claims abstract 2
- 238000005520 cutting process Methods 0.000 claims abstract 2
- 235000010335 lysozyme Nutrition 0.000 claims abstract 2
- 239000004325 lysozyme Substances 0.000 claims abstract 2
- 229960000274 lysozyme Drugs 0.000 claims abstract 2
- 238000000465 moulding Methods 0.000 claims abstract 2
- 238000010606 normalization Methods 0.000 claims abstract 2
- 238000009928 pasteurization Methods 0.000 claims abstract 2
- 238000003825 pressing Methods 0.000 claims abstract 2
- 229940108461 rennet Drugs 0.000 claims abstract 2
- 108010058314 rennet Proteins 0.000 claims abstract 2
- 230000005070 ripening Effects 0.000 claims abstract 2
Landscapes
- Dairy Products (AREA)
Abstract
1. Способ производства сыра с высокой температурой второго нагревания, включающий нормализацию молока, пастеризацию, охлаждение, внесение хлористого кальция и бактериальной закваски термофильного молочнокислого стрептококка и термофильных молочнокислых палочек, культуры пропионовокислых бактерий, введение сычужного фермента, свертывание молочной смеси, разрезку сгустка, постановку сырного зерна, второе нагревание, обработку сырного зерна, формование, прессование сыра, посолку и созревание, отличающийся тем, что массу головки сыра уменьшают до 5,0- 7,0 кг, соотношение термофильных молочнокислых стрептококков и термофильных молочнокислых палочек в бактериальной закваске устанавливают 4:1 соответственно, культуру пропионовокислых бактерий вносят из расчета 0,5 ЕА на 100 кг смеси, второе нагревание осуществляют при температуре 47-48°С, посолку сыра осуществляют в течение 20-28 ч, а срок созревания сыра устанавливают 40-45 сут. ! 2. Способ по п.1, отличающийся тем, что для стандартизации качества сыра дополнительно к основной закваске в смесь вносят хлорид лизоцима из расчета 2-4 г на 100 кг смеси.1. Method for the production of cheese with a high temperature of the second heating, including the normalization of milk, pasteurization, cooling, the introduction of calcium chloride and bacterial starter culture of thermophilic lactic streptococcus and thermophilic lactic acid bacilli, a culture of propionic acid bacteria, the introduction of rennet, coagulation of milk, cutting the clot, setting the clot, setting the cheese grain, second heating, processing of cheese grain, molding, pressing cheese, salting and ripening, characterized in that the mass of the head of cheese is mind they reduce to 5.0-7.0 kg, the ratio of thermophilic lactic streptococci and thermophilic lactic acid bacilli in a bacterial starter culture is 4: 1, respectively, a culture of propionic acid bacteria is introduced at the rate of 0.5 EA per 100 kg of the mixture, the second heating is carried out at a temperature of 47- 48 ° C, salting of the cheese is carried out for 20-28 hours, and the maturity of the cheese is set 40-45 days. ! 2. The method according to claim 1, characterized in that to standardize the quality of the cheese, in addition to the main starter culture, lysozyme chloride is added to the mixture at the rate of 2-4 g per 100 kg of the mixture.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008100483/13A RU2366195C1 (en) | 2008-01-09 | 2008-01-09 | Cheese with curd scalding high temperature production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008100483/13A RU2366195C1 (en) | 2008-01-09 | 2008-01-09 | Cheese with curd scalding high temperature production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008100483A true RU2008100483A (en) | 2009-07-20 |
| RU2366195C1 RU2366195C1 (en) | 2009-09-10 |
Family
ID=41046613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008100483/13A RU2366195C1 (en) | 2008-01-09 | 2008-01-09 | Cheese with curd scalding high temperature production method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2366195C1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2548883C2 (en) * | 2013-07-23 | 2015-04-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Омский государственный аграрный университет имени П.А. Столыпина" | Cooked sausages production method |
| RU2603057C1 (en) * | 2015-10-27 | 2016-11-20 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт маслоделия и сыроделия" | Method for production of the grating cheese with high temperature of second heading |
| RU2766686C1 (en) * | 2021-01-27 | 2022-03-15 | федеральное государственное бюджетное образовательное учреждение высшего образования «Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина» (ФГБОУ ВО Вологодская ГМХА) | Hard cheese production method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1722378A1 (en) * | 1989-07-17 | 1992-03-30 | Научно-производственное объединение маслодельной и сыродельной промышленности "Углич" | Method of hard rennet cheese production at high temperature of second heating |
| RU2287283C2 (en) * | 2004-08-16 | 2006-11-20 | Николай Емельянович Ляпоненко | Method for manufacturing hard abomasal cheese at high temperature of the second heating |
-
2008
- 2008-01-09 RU RU2008100483/13A patent/RU2366195C1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2366195C1 (en) | 2009-09-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20150110 |