ФЕДЕРАЛЬНОЕ ГОСУДАРСТВЕННОЕ БЮДЖЕТНОЕ ОБРАЗОВАТЕЛЬНОЕ УЧРЕЖДЕНИЕ ВЫСШЕГО ПРОФЕССИОНАЛЬНОГО ОБРАЗОВАНИЯ "ОМСКИЙ ГОСУДАРСТВЕННЫЙ ТЕХНИЧЕСКИЙ УНИВЕРСИТЕТ" (RU)
发明人:
АРТЮХОВА СВЕТЛАНА ИВАНОВНА (RU),ТЕТЮШЕВА ИРИНА ФЁДОРОВНА (RU)
申请号：
RU2014127814
公开号：
RU2014127814A
申请日:
2014.07.08
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
A method of producing granulated cheese advantageously for children and young school children, comprising heating milk, separation of milk to obtain cream having a fat mass fraction of 10% and non-fat milk, pasteurization and homogenization of the cream, chilling cream, the pasteurization of skim milk, cooled to fermentation temperature, fermentation by lactic acid bacteria, the introduction of calcium chloride, followed by introduction of the powder or rennet or pepsin, mixing, souring, clot treatment, heating grain, romyvanie and cooling grain Drain grains and mixing the defatted corn cream, cream cooled to the fermentation temperature, making leaven, acidify, cooled, characterized in that the pasteurization of the cream is carried out after the homogenization and cooling of the cream - after pasteurization, as ferment for cream making propionic acid bacteria of the species Propionibacterium freudenreichii subsp. shermanii and sodium selenite taken in an amount of 5-15 mcg / ml, as ferment for bacterial use skim milk concentrate consisting of a combination of lactic acid bacteria cultures species Lactococcus lactis subsp. lactis, Lactococcus lactis subsp.diacetylactis, Leuconostoc lactis and mesophilic lactic sticks or a combination of Lactobacillus plantarum cultures of species of lactic acid bacteria Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp.cremoris and mesophilic lactic rods Lactobacillus plantarum, after Drain fermented grain is mixed with cream and salt iodinated marine natural food for the prevention of iodine deficiency and to enhance the effect and degree of assimilation of iodine and selenium.Способ производства зерненого творога преимущественно для детей и подростков школьного возраста, предусматривающий подогрев молока, сепарирование молока для получения сливок с массовой долей жира 10% и обезжиренного молока, пастеризацию и гомогенизацию сливок, охлаждение сливок, пастеризацию обезжиренн
