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RU2018131884A - Method for the production of solid rennet cheese "Ruzaevsky" - Google Patents

Method for the production of solid rennet cheese "Ruzaevsky" Download PDF

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Publication number
RU2018131884A
RU2018131884A RU2018131884A RU2018131884A RU2018131884A RU 2018131884 A RU2018131884 A RU 2018131884A RU 2018131884 A RU2018131884 A RU 2018131884A RU 2018131884 A RU2018131884 A RU 2018131884A RU 2018131884 A RU2018131884 A RU 2018131884A
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RU
Russia
Prior art keywords
milk
temperature
cheese
salting
pressing
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RU2018131884A
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Russian (ru)
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RU2018131884A3 (en
RU2716400C2 (en
Inventor
Ирина Сергеевна Полянская
Сергей Минирайфович Аглиулин
Валерия Игоревна Антонова
Original Assignee
федеральное государственное бюджетное образовательное учреждение высшего образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" (ФГБОУ ВО Вологодская ГМХА)
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Application filed by федеральное государственное бюджетное образовательное учреждение высшего образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" (ФГБОУ ВО Вологодская ГМХА) filed Critical федеральное государственное бюджетное образовательное учреждение высшего образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" (ФГБОУ ВО Вологодская ГМХА)
Priority to RU2018131884A priority Critical patent/RU2716400C2/en
Publication of RU2018131884A3 publication Critical patent/RU2018131884A3/ru
Publication of RU2018131884A publication Critical patent/RU2018131884A/en
Application granted granted Critical
Publication of RU2716400C2 publication Critical patent/RU2716400C2/en

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    • 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
    • A23C19/02—Making cheese curd
    • 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
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin

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

Claims (1)

Способ производства твердого сычужного сыра с высокой температурой второго нагревания, включающий нормализацию молока, пастеризацию, внесение хлористого кальция и закваски, введение сычужного фермента и свертывание молока, разрезку сгустка, постановку сырного зерна, второе нагревание смеси в диапазоне температур 45-55°С, обработку зерна, формование, прессование, посолку, созревание сыра в две стадии - в бродильной камере при температуре воздуха 18-25°С и относительной влажности 85-95% в течение 15-18 дней и в последующей камере при температуре воздуха 8-12°С и относительной влажности 80-85% в течение 5-10 дней., отличающийся тем, что не менее
Figure 00000001
части молочного сырья подвергают созреванию в течение 24-36 часов, заквашивание молока проводят при температуре 37-39°С путем внесения в молоко закваски, включающей культуры Streptococcus thermophilus, Lactobacterium brevis, Lactobacillus acidophilus, Propionibacterium shermanlii, в соотношении 1,0:0,5:0,02:0,001, частичную посолку проводят после удаления примерно 30% сыворотки, и дополнительную посолку - втиранием поваренной соли в солильном отделении, а также перед прессованием проводят самопрессование при течение 35±15 мин при 25-35°С.A method for the production of solid rennet cheese with a high temperature of the second heating, including the normalization of milk, pasteurization, the introduction of calcium chloride and starter culture, the introduction of rennet and coagulation of milk, cutting a clot, setting cheese, second heating the mixture in the temperature range 45-55 ° C, processing grain, molding, pressing, salting, ripening of cheese in two stages - in a fermentation chamber at an air temperature of 18-25 ° C and a relative humidity of 85-95% for 15-18 days and in a subsequent chamber at a temperature of zduha 8-12 ° C and 80-85% relative humidity for 5-10 days., characterized in that at least
Figure 00000001
parts of the raw milk are ripened for 24-36 hours, the fermentation of milk is carried out at a temperature of 37-39 ° C by adding starter culture, including cultures of Streptococcus thermophilus, Lactobacterium brevis, Lactobacillus acidophilus, Propionibacterium shermanlii, in a ratio of 1.0: 0, 5: 0.02: 0.001, partial salting is carried out after removal of approximately 30% of the serum, and additional salting is performed by rubbing sodium chloride in the salt compartment, and also, before pressing, they carry out self-pressing for 35 ± 15 min at 25-35 ° С.
RU2018131884A 2018-09-04 2018-09-04 Method for production of solid rennet cheese RU2716400C2 (en)

Priority Applications (1)

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Publications (3)

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RU2018131884A true RU2018131884A (en) 2020-03-04
RU2716400C2 RU2716400C2 (en) 2020-03-11

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2847671C1 (en) * 2024-12-02 2025-10-15 Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) Method for producing probiotic cheese with high second heating temperature

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU578940A1 (en) * 1974-12-23 1977-11-05 Литовский Филиал Всесоюзного Научно-Исследовательского Института Маслодельной И Сыродельной Промышленности Cheese-making method
US6998145B2 (en) * 2001-02-27 2006-02-14 Conagra Dairy Products Company Process for making cheese
RU2287283C2 (en) * 2004-08-16 2006-11-20 Николай Емельянович Ляпоненко Method for manufacturing hard abomasal cheese at high temperature of the second heating

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2847671C1 (en) * 2024-12-02 2025-10-15 Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) Method for producing probiotic cheese with high second heating temperature

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RU2018131884A3 (en) 2020-03-04
RU2716400C2 (en) 2020-03-11

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