RU2008125550A

RU2008125550A - METHOD FOR PRODUCING DRY CHEESE

Info

Publication number: RU2008125550A
Application number: RU2008125550/13A
Authority: RU
Inventors: Арман Еслямович Нурумов (RU); Арман Еслямович Нурумов
Original assignee: Арман Еслямович Нурумов (RU); Арман Еслямович Нурумов
Priority date: 2008-06-23
Filing date: 2008-06-23
Publication date: 2009-12-27
Also published as: RU2395974C2

Abstract

1. Способ получения сухого сыра, включающий пастеризацию молока, охлаждение, внесение закваски, состоящей из чистых культур молочно-кислых бактерий в количестве 3-5%, образование сгустка и сушку, отличающийся тем, что выделившуюся при сквашивании сыворотку размешивают с полученным сгустком до однородной массы и, продолжая поддерживать единую консистенцию полученной массы постоянным размешиванием, выпаривают излишнюю влагу, до достижения 30%-ого объема от изначального, после чего уменьшают температуру нагрева до 50-60°С, вносят соль или сахар в количестве 1% от массы исходного продукта и муку в той же пропорции, затем вымешивают до однородной консистенции и продолжают нагрев в течение 10-15 мин., после чего полученный полуфабрикат формуют и сушат конвективным способом в сушильной камере при температуре 40-45°С. ! 2. Способ получения сухого сыра по п.1, отличающийся тем, что наряду с солью или сахаром вносят ароматизаторы и пищевой краситель в количестве 0,2-1,5% и вымешивают до однородного цвета по всей массе.1. A method of producing dry cheese, including pasteurization of milk, cooling, making starter culture, consisting of pure cultures of lactic acid bacteria in an amount of 3-5%, clot formation and drying, characterized in that the whey released during fermentation is mixed with the resulting clot until homogeneous mass and, while continuing to maintain a uniform consistency of the resulting mass by constant stirring, evaporate excess moisture to reach 30% of the original volume, then reduce the heating temperature to 50-60 ° C, add salt or sugar in the amount of 1% by weight of the starting product and the flour in the same proportion, then they are kneaded to a homogeneous consistency and heating is continued for 10-15 minutes, after which the obtained semi-finished product is molded and dried by convection in a drying chamber at a temperature of 40-45 ° С . ! 2. The method for producing dry cheese according to claim 1, characterized in that, along with salt or sugar, flavorings and food coloring are added in an amount of 0.2-1.5% and kneaded until a uniform color throughout the mass.

Claims

1. A method of producing dry cheese, including pasteurization of milk, cooling, making starter culture, consisting of pure cultures of lactic acid bacteria in an amount of 3-5%, clot formation and drying, characterized in that the whey released during fermentation is mixed with the resulting clot until homogeneous mass and, while continuing to maintain a uniform consistency of the resulting mass by constant stirring, evaporate excess moisture to reach 30% of the original volume, then reduce the heating temperature to 50-60 ° C, add salt or sugar in the amount of 1% by weight of the starting product and the flour in the same proportion, then they are kneaded to a homogeneous consistency and heating is continued for 10-15 minutes, after which the obtained semi-finished product is molded and dried by convection in a drying chamber at a temperature of 40-45 ° С .

2. The method for producing dry cheese according to claim 1, characterized in that, along with salt or sugar, flavorings and food coloring are added in an amount of 0.2-1.5% and kneaded until a uniform color throughout the mass.