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RU2016110833A - Method for the production of cottage cheese enriched with beta-glucan - Google Patents

Method for the production of cottage cheese enriched with beta-glucan Download PDF

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Publication number
RU2016110833A
RU2016110833A RU2016110833A RU2016110833A RU2016110833A RU 2016110833 A RU2016110833 A RU 2016110833A RU 2016110833 A RU2016110833 A RU 2016110833A RU 2016110833 A RU2016110833 A RU 2016110833A RU 2016110833 A RU2016110833 A RU 2016110833A
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RU
Russia
Prior art keywords
milk
cottage cheese
glucan
production
fermentation
Prior art date
Application number
RU2016110833A
Other languages
Russian (ru)
Other versions
RU2645253C2 (en
Inventor
Елена Ивановна Мельникова
Екатерина Викторовна Богданова
Мария Сергеевна Болгова
Арина Владимировна Самойленко
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ")
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") filed Critical Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ")
Priority to RU2016110833A priority Critical patent/RU2645253C2/en
Publication of RU2016110833A publication Critical patent/RU2016110833A/en
Application granted granted Critical
Publication of RU2645253C2 publication Critical patent/RU2645253C2/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Claims (2)

Способ производства творога, включающий приемку и очистку молока, нормализацию, гомогенизацию, пастеризацию, охлаждение до температуры заквашивания, заквашивание бактериальной заквасочной культурой, добавление хлорида кальция и молокосвертывающего фермента пепсина, сквашивание, разрезание сгустка на кубики, выдержку разрезанного сгустка, самопрессование, прессование сгустка, охлаждение полученного продукта, фасование творога, в котором новым является то, что в нормализованную смесь вносится полисахарид β-глюкан в количестве 0,5% к массе нормализованного молока при следующем рецептурном содержании ингредиентов на 1000 кг творога:Method for the production of cottage cheese, including the acceptance and purification of milk, normalization, homogenization, pasteurization, cooling to the fermentation temperature, fermentation with a bacterial starter culture, the addition of calcium chloride and the milk-clotting enzyme pepsin, fermentation, cutting the clot into cubes, holding the cut clot, compressing it, pressing cooling the resulting product, filling the cottage cheese, in which the new is that β-glucan polysaccharide is added to the normalized mixture in an amount of 0.5% by weight se standardized milk with the following ingredients Formulation Content per 1000 kg of cottage cheese: МолокоMilk 5058,95058,9 Сливки с массовой долей жира 10%Cream with a mass fraction of fat 10% 1810,21810.2 Полисахарид β-глюканΒ-glucan polysaccharide 34,534.5 Бактериальная заквасочная культура прямого внесенияDirect bacterial starter culture 0,00150.0015 Хлорид кальцияCalcium chloride 1,121.12 Молокосвертывающий фермент пепсинPepsin milk-clotting enzyme 0,00070,0007
RU2016110833A 2016-03-24 2016-03-24 Method for producing cottage cheese enriched with beta-glucan RU2645253C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016110833A RU2645253C2 (en) 2016-03-24 2016-03-24 Method for producing cottage cheese enriched with beta-glucan

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016110833A RU2645253C2 (en) 2016-03-24 2016-03-24 Method for producing cottage cheese enriched with beta-glucan

Publications (2)

Publication Number Publication Date
RU2016110833A true RU2016110833A (en) 2017-09-28
RU2645253C2 RU2645253C2 (en) 2018-02-19

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RU2016110833A RU2645253C2 (en) 2016-03-24 2016-03-24 Method for producing cottage cheese enriched with beta-glucan

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RU (1) RU2645253C2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116746614A (en) * 2023-06-21 2023-09-15 兰州大学 Ginger synbiotic yak cheese and preparation method thereof

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5532018A (en) * 1994-02-14 1996-07-02 Kraft Foods, Inc. Method for manufacture of low fat natural cheese
JP2001231447A (en) * 2000-02-18 2001-08-28 Sofi:Kk Method for producing milk acid curd
FR2912607B1 (en) * 2007-02-20 2009-10-02 Gervais Danone Sa SEMI-FLUID FOOD PRODUCT COMPRISING BETA-GLUCAN FIBERS AND GUAR GUM, USE AS A FUNCTIONAL FEED

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116746614A (en) * 2023-06-21 2023-09-15 兰州大学 Ginger synbiotic yak cheese and preparation method thereof

Also Published As

Publication number Publication date
RU2645253C2 (en) 2018-02-19

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Effective date: 20180325