RU2012141740A - METHOD FOR PRODUCING BRANCH FRESH CHEESE WITH ADDING AQUEOUS EXTRACT OF SPICES AND AROMATIC PLANTS - Google Patents
METHOD FOR PRODUCING BRANCH FRESH CHEESE WITH ADDING AQUEOUS EXTRACT OF SPICES AND AROMATIC PLANTS Download PDFInfo
- Publication number
- RU2012141740A RU2012141740A RU2012141740/10A RU2012141740A RU2012141740A RU 2012141740 A RU2012141740 A RU 2012141740A RU 2012141740/10 A RU2012141740/10 A RU 2012141740/10A RU 2012141740 A RU2012141740 A RU 2012141740A RU 2012141740 A RU2012141740 A RU 2012141740A
- Authority
- RU
- Russia
- Prior art keywords
- aqueous extract
- vkpm
- strain
- lactic
- cheese
- Prior art date
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- 239000006286 aqueous extract Substances 0.000 title claims abstract 5
- 235000013351 cheese Nutrition 0.000 title claims abstract 5
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 235000013599 spices Nutrition 0.000 title 1
- 241000196324 Embryophyta Species 0.000 claims abstract 4
- 241000186605 Lactobacillus paracasei Species 0.000 claims abstract 4
- 125000003118 aryl group Chemical group 0.000 claims abstract 4
- 239000007858 starting material Substances 0.000 claims abstract 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract 3
- 235000013336 milk Nutrition 0.000 claims abstract 3
- 239000008267 milk Substances 0.000 claims abstract 3
- 210000004080 milk Anatomy 0.000 claims abstract 3
- 241000186000 Bifidobacterium Species 0.000 claims abstract 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims abstract 2
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims abstract 2
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract 2
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract 2
- 240000004760 Pimpinella anisum Species 0.000 claims abstract 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract 2
- 230000015572 biosynthetic process Effects 0.000 claims abstract 2
- 239000012267 brine 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
- 239000001102 lavandula vera Substances 0.000 claims abstract 2
- 235000018219 lavender Nutrition 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims abstract 2
- 238000010606 normalization Methods 0.000 claims abstract 2
- 238000009928 pasteurization Methods 0.000 claims abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 241000510678 Falcaria vulgaris Species 0.000 claims 1
- 241000186660 Lactobacillus Species 0.000 claims 1
- 241000194036 Lactococcus Species 0.000 claims 1
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 244000057717 Streptococcus lactis Species 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 235000015041 whisky Nutrition 0.000 claims 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 1
- 241000194035 Lactococcus lactis Species 0.000 abstract 1
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 1
- 239000001110 calcium chloride Substances 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 229940108461 rennet Drugs 0.000 abstract 1
- 108010058314 rennet Proteins 0.000 abstract 1
- 235000020202 standardised milk Nutrition 0.000 abstract 1
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- Dairy Products (AREA)
Abstract
Способ производства рассольного свежего сыра с добавлением водного экстракта пряно-ароматических растений, включающий нормализацию молока, пастеризацию, охлаждение до температуры свертывания, внесение закваски чистых культур мезофильных молочнокислых стрептококков S. lactis, S. cremoris, S. lactis subsp. diacetilactis, мезофильных молочнокислых палочек Lactobacillus paracasei, Lactobacterium casei штамм CВКПМ B-8730, бифидобактерий Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum ЛВА-3, термофильного молочнокислого стрептококка Streptococcus thermophilus, хлористого кальция и сычужного фермента, обработку сгустка, самопрессование и обсушку сыра, и отличающийся тем, что в составе закваски дополнительно используют из Lactobacillus paracasei штамм З-37 ВКПМ В-10092, из термофильного стрептококка Streptococcus thermophilus штамм К-45 ВКПМ В-10089, при формовании вносят водный экстракт пряно-ароматических растений шалфея мутовчатого, лофанта анисового, лаванды длиннолистной 2-8% от количества нормализованного молока.A method for the production of fresh brine cheese with the addition of an aqueous extract of aromatic plants, including the normalization of milk, pasteurization, cooling to the coagulation temperature, the introduction of starter cultures of pure mesophilic lactic streptococci S. lactis, S. cremoris, S. lactis subsp. diacetilactis, mesophilic lactic rods Lactobacillus paracasei, Lactobacterium casei strain CVKPM B-8730, Bifidobacterium Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum LVA-3 thermophilic lactic streptococcus Streptococcus thermophilus, calcium chloride and rennet, curd processing, self-pressing and drain cheese , and characterized in that the composition of the starter culture additionally uses strain L-37 VKPM B-10092 from Lactobacillus paracasei, from thermophilic streptococcus Streptococcus thermophilus strain K-45 VKPM B-10089, during the formation, an aqueous extract of aromatic spicy plants is added Her whorled, lofanta aniseed, lavender longifolia 2-8% of the standardized milk.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012141740/10A RU2524141C2 (en) | 2012-10-01 | 2012-10-01 | Method for production of pickled fresh cheese with addition of water extract of spicy flavour plants |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012141740/10A RU2524141C2 (en) | 2012-10-01 | 2012-10-01 | Method for production of pickled fresh cheese with addition of water extract of spicy flavour plants |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2012141740A true RU2012141740A (en) | 2014-05-10 |
| RU2524141C2 RU2524141C2 (en) | 2014-07-27 |
Family
ID=50629121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012141740/10A RU2524141C2 (en) | 2012-10-01 | 2012-10-01 | Method for production of pickled fresh cheese with addition of water extract of spicy flavour plants |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2524141C2 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1353401A1 (en) * | 1985-11-29 | 1987-11-23 | Ереванский Зоотехническо-Ветеринарный Институт | Method of producing pickled cheese "masis" |
| RU2387137C1 (en) * | 2008-10-01 | 2010-04-27 | Государственное образовательное учреждение высшего профессионального образования "Воронежская государственная технологическая академия" | Pickled cheese preparation method |
| RU2417616C2 (en) * | 2009-03-10 | 2011-05-10 | Федеральное государственное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" | Pickled cheese preparation method |
-
2012
- 2012-10-01 RU RU2012141740/10A patent/RU2524141C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2524141C2 (en) | 2014-07-27 |
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| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20151002 |