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RU2020116295A - Method for the production of soft cheese - Google Patents

Method for the production of soft cheese Download PDF

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Publication number
RU2020116295A
RU2020116295A RU2020116295A RU2020116295A RU2020116295A RU 2020116295 A RU2020116295 A RU 2020116295A RU 2020116295 A RU2020116295 A RU 2020116295A RU 2020116295 A RU2020116295 A RU 2020116295A RU 2020116295 A RU2020116295 A RU 2020116295A
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RU
Russia
Prior art keywords
production
goat milk
soft cheese
coagulation
fermentation
Prior art date
Application number
RU2020116295A
Other languages
Russian (ru)
Other versions
RU2020116295A3 (en
Inventor
Елена Михайловна Щетинина
Наталья Владимировна Гаврилова
Наталья Леонидовна Чернопольская
Original Assignee
Елена Михайловна Щетинина
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 Елена Михайловна Щетинина filed Critical Елена Михайловна Щетинина
Priority to RU2020116295A priority Critical patent/RU2020116295A/en
Publication of RU2020116295A publication Critical patent/RU2020116295A/en
Publication of RU2020116295A3 publication Critical patent/RU2020116295A3/ru

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Claims (1)

Способ производства мягкого сыра, включающий пастеризацию и коагуляцию козьего молока, выдержку смеси, сквашивание, ферментирование, частичное удаление сыворотки до 60% от ее общего объема с последующим формованием, посолкой, обсушкой и охлаждением, отличающийся тем, что дополнительно в козье молоко вносятся амарантовое масло в количестве 1,6-2,5% и пищевые волокна «Цитри-Фай» в количестве 0,8-1,0% от массы козьего молока; коагуляция производится кислотно-сычужным способом ферментным препаратом «КалаБе 150», в качестве закваски используют закваску BY700 на чистых культурах S. thermophilus и L. Bulgaricum, а также бифидобактерий BB-12S.A method for the production of soft cheese, including pasteurization and coagulation of goat milk, aging the mixture, fermentation, fermentation, partial removal of whey up to 60% of its total volume, followed by molding, salting, drying and cooling, characterized in that amaranth oil is added to the goat milk in the amount of 1.6-2.5% and dietary fiber "Citri-Fay" in the amount of 0.8-1.0% by weight of goat milk; coagulation is carried out by the acid-rennet method with the enzyme preparation "Kalabe 150"; the BY700 starter culture is used as a starter culture on pure cultures of S. thermophilus and L. Bulgaricum, as well as bifidobacteria BB-12S.
RU2020116295A 2020-04-28 2020-04-28 Method for the production of soft cheese RU2020116295A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2020116295A RU2020116295A (en) 2020-04-28 2020-04-28 Method for the production of soft cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2020116295A RU2020116295A (en) 2020-04-28 2020-04-28 Method for the production of soft cheese

Publications (2)

Publication Number Publication Date
RU2020116295A true RU2020116295A (en) 2021-10-28
RU2020116295A3 RU2020116295A3 (en) 2022-05-04

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RU2020116295A RU2020116295A (en) 2020-04-28 2020-04-28 Method for the production of soft cheese

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115251164A (en) * 2022-08-04 2022-11-01 奶酪博士(上海)科技有限公司 Original cheese and preparation method thereof
RU2832913C1 (en) * 2023-12-14 2025-01-10 Федеральное государственное бюджетное образовательное учреждение высшего образования "Башкирский государственный аграрный университет" Composition of soft cheese and method for production thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115251164A (en) * 2022-08-04 2022-11-01 奶酪博士(上海)科技有限公司 Original cheese and preparation method thereof
RU2832913C1 (en) * 2023-12-14 2025-01-10 Федеральное государственное бюджетное образовательное учреждение высшего образования "Башкирский государственный аграрный университет" Composition of soft cheese and method for production thereof

Also Published As

Publication number Publication date
RU2020116295A3 (en) 2022-05-04

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