SHirinkin Aleksandr Ivanovich,Ширинкин Александр Иванович,Krjuchkova Inna Borisovna,Крючкова Инна Борисовна,Poroshkina Aleksandra Nikolaevna,Порошкина Александра Николаевна,Zakharova Olga Mikhajlovna
申请号：
RU2015132220/10
公开号：
RU0002604195C1
申请日:
2015.08.04
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to production of curd and curd cheese. Method of producing curd comprises preparation of milk, standardisation to fat content in range 1.0-2.5 % with heating to 40-50 °C, separation of cream, pasteurisation of standardised mixture at a temperature of 90-94 °C with holding for 30-300 s, further cooling to fermentation temperature, fermentation with pure cultures of lactic acid microorganisms, ripening until clot formation, stirring clot for 10-20 minutes to homogeneous consistency, heating to pressing temperature, pressing by way of nanofiltration or ultrafiltration, or microfiltration or reverse osmosis in a closed flow, separation of permeate to dry substances content not less than 20 % and extraction of product, which is cooled to 12-15 °C in closed flow with subsequent packing and further cooling to 2-6 °C in a refrigeration chamber. Obtained curd has following parameters: mass fraction of fat - 4.5-5.5 % mass fraction of protein - 8.5 %-10.5 mass fraction of moisture - no more than 80 % acidity - no more than 150°T lactic acid microorganisms - not less than 107. Method of producing curd cheese comprises preparation of butter, which is cut into pieces and melted at a temperature of 45-55 °C while stirring with addition of table salt, adding curd and drinking water preheated to temperature of 40-50 °C in amount of 20-25 % of its weight, mixing for 5-20 minutes with heating batch to temperature 55-65 °C, pasteurisation at a temperature of 76-80 °C and homogenisation at pressure not less than 140 bar, after which obtained mixture is put into an intermediate tank and delivered for packaging, and packed product for 24-48 hours without mechanical action is naturally cooled to temperature of 28-32 °C in a room at room temperature, then cooled to 2-6 °C in refrigeration chamber. Obtained curd cheese has following parameters: mass fraction of fat - 21.0-25.0 % mass fraction of protein - 5.0-5.5 % mass fraction of moisture
