RU2008102223A - SOFT COOKING CHEESE "RAVISMAN" AND METHOD OF ITS PRODUCTION - Google Patents
SOFT COOKING CHEESE "RAVISMAN" AND METHOD OF ITS PRODUCTION Download PDFInfo
- Publication number
- RU2008102223A RU2008102223A RU2008102223/13A RU2008102223A RU2008102223A RU 2008102223 A RU2008102223 A RU 2008102223A RU 2008102223/13 A RU2008102223/13 A RU 2008102223/13A RU 2008102223 A RU2008102223 A RU 2008102223A RU 2008102223 A RU2008102223 A RU 2008102223A
- Authority
- RU
- Russia
- Prior art keywords
- temperature
- cheese
- mold
- application
- drying
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract 9
- 238000000034 method Methods 0.000 title claims abstract 5
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 238000010411 cooking Methods 0.000 title 1
- 238000001035 drying Methods 0.000 claims abstract 4
- 229940108461 rennet Drugs 0.000 claims abstract 4
- 108010058314 rennet Proteins 0.000 claims abstract 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract 2
- 108090000790 Enzymes Proteins 0.000 claims abstract 2
- 102000004190 Enzymes Human genes 0.000 claims abstract 2
- 241000228143 Penicillium 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
- 238000005520 cutting process Methods 0.000 claims abstract 2
- 238000007598 dipping method Methods 0.000 claims abstract 2
- 239000012153 distilled water Substances 0.000 claims abstract 2
- 229940088598 enzyme Drugs 0.000 claims abstract 2
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 238000002844 melting Methods 0.000 claims abstract 2
- 230000008018 melting Effects 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims abstract 2
- 210000004080 milk Anatomy 0.000 claims abstract 2
- 235000013336 milk Nutrition 0.000 claims abstract 2
- 238000002156 mixing Methods 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims abstract 2
- 238000000465 moulding Methods 0.000 claims abstract 2
- 238000010606 normalization Methods 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 230000005070 ripening Effects 0.000 claims abstract 2
- 239000012266 salt solution Substances 0.000 claims abstract 2
- 239000000243 solution Substances 0.000 claims abstract 2
- 239000007858 starting material Substances 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 2
Landscapes
- Dairy Products (AREA)
Abstract
1. Способ производства мягкого сычужного сыра с плесенью, включающий нормализацию незрелого молока с кислотностью 18-20°Т, термизацию при температуре (65±2)°С, внесение хлористого кальция, затем закваски прямого внесения из штаммов мезофильных и термофильных культур, вымешивание смеси в течение 30 мин, внесение ферментного препарата, разрезку и постановку зерна, второе нагревание при температуре (39±2)°С, чеддеризацию до рН 5,3-5,2, плавление с раствором соли с концентрацией 9-12% и температурой 72-80°С, формование и обсушивание при температуре 10-12°С и относительной влажностью воздуха 80% в течение 8-10 ч, нанесение плесени после обсушки сыра путем окунания сыра в раствор, состоящий из дистиллированной воды и спор плесени Penicillium candidum, созревание в течение 7-10 сут при температуре 11-14°С при влажности воздуха 90-95%. ! 2. Мягкий сычужный сыр с плесенью, полученный способом по п.1.1. A method for the production of soft rennet cheese with mold, including the normalization of unripe milk with an acidity of 18-20 ° T, thermization at a temperature of (65 ± 2) ° C, the application of calcium chloride, then the starter culture of direct application from mesophilic and thermophilic cultures, mixing the mixture within 30 min, the introduction of the enzyme preparation, cutting and setting the grain, the second heating at a temperature of (39 ± 2) ° C, cheddarization to pH 5.3-5.2, melting with a salt solution with a concentration of 9-12% and a temperature of 72 -80 ° C, molding and drying at a temperature of 10-12 ° C and relative humidity of 80% for 8-10 hours, application of mold after drying the cheese by dipping cheese in a solution consisting of distilled water and Penicillium candidum mold spores, ripening for 7-10 days at a temperature of 11-14 ° C with air humidity 90-95%. ! 2. Soft rennet cheese obtained by the method according to claim 1.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008102223/13A RU2379902C2 (en) | 2008-01-21 | 2008-01-21 | Soft rennet cheese "ravisman" and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008102223/13A RU2379902C2 (en) | 2008-01-21 | 2008-01-21 | Soft rennet cheese "ravisman" and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008102223A true RU2008102223A (en) | 2009-07-27 |
| RU2379902C2 RU2379902C2 (en) | 2010-01-27 |
Family
ID=41048019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008102223/13A RU2379902C2 (en) | 2008-01-21 | 2008-01-21 | Soft rennet cheese "ravisman" and its production method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2379902C2 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2229811C2 (en) * | 2000-04-10 | 2004-06-10 | Закрытое акционерное общество "Сыродел" | Method for producing of cheese "vesenny" |
-
2008
- 2008-01-21 RU RU2008102223/13A patent/RU2379902C2/en active IP Right Revival
Also Published As
| Publication number | Publication date |
|---|---|
| RU2379902C2 (en) | 2010-01-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20130122 |
|
| NF4A | Reinstatement of patent |
Effective date: 20150627 |