MD32Z - Process for producing soft curdled cheese without maturation - Google Patents
Process for producing soft curdled cheese without maturation Download PDFInfo
- Publication number
- MD32Z MD32Z MDS20090009A MDS20090009A MD32Z MD 32 Z MD32 Z MD 32Z MD S20090009 A MDS20090009 A MD S20090009A MD S20090009 A MDS20090009 A MD S20090009A MD 32 Z MD32 Z MD 32Z
- Authority
- MD
- Moldova
- Prior art keywords
- during
- mixing
- temperature
- greens
- cooling
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 3
- 235000013351 cheese Nutrition 0.000 title abstract 2
- 230000035800 maturation Effects 0.000 title abstract 2
- 238000001816 cooling Methods 0.000 abstract 3
- 235000021384 green leafy vegetables Nutrition 0.000 abstract 3
- 241000894006 Bacteria Species 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 240000000662 Anethum graveolens Species 0.000 abstract 1
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 abstract 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 abstract 1
- 240000009164 Petroselinum crispum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 abstract 1
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 abstract 1
- 244000057717 Streptococcus lactis Species 0.000 abstract 1
- 235000014897 Streptococcus lactis Nutrition 0.000 abstract 1
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 239000001110 calcium chloride Substances 0.000 abstract 1
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 229960000448 lactic acid Drugs 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 235000011197 perejil Nutrition 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 229940108461 rennet Drugs 0.000 abstract 1
- 108010058314 rennet Proteins 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to the dairy industry, namely to a process for producing soft curdled cheese without maturation.The process, according to the invention, provides for the pasteurization of the initially prepared milk at the temperature of 94...97°C with curing during 20...25 s, subsequent cooling up to the temperature of 65...72°C during 5...10 s, cooling up to the temperature of 32...36°C and introduction to 100 L of milk of the: calcium chloride 10...30 g, leaven of mesophilic lactic-acid bacteria containing Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.diacetylactis in the ratio of 1:1:1, in the quantity of 1/3 active units of bacteria concentrate, as well as 2,0...2,5 g of rennet, mixing during 4...6 min, coagulation during 30...40 min, cutting of coagulate, mixing, curing for partial removal of the whey, addition of 500...700 g of table salt, 150...200 g of freshly chopped greens or 35…40 g of dried greens, mixing, formation, self-pressing, cooling and prepackaging. As greens is used, parsley, celery and/or dill.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20090009A MD32Z (en) | 2009-01-29 | 2009-01-29 | Process for producing soft curdled cheese without maturation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20090009A MD32Z (en) | 2009-01-29 | 2009-01-29 | Process for producing soft curdled cheese without maturation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD32Y MD32Y (en) | 2009-06-30 |
| MD32Z true MD32Z (en) | 2010-05-31 |
Family
ID=40942309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20090009A MD32Z (en) | 2009-01-29 | 2009-01-29 | Process for producing soft curdled cheese without maturation |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD32Z (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1833153A3 (en) * | 1992-02-20 | 1993-08-07 | Haучho-Пpoизboдctbehhoe Oб'eдиhehиe Macлoдeльhoй И Cыpoдeльhoй Пpomышлehhoctи "Углич" | Method of producing soft cheese |
| RU2285425C2 (en) * | 2004-04-13 | 2006-10-20 | ГНУ "Сибирский научно-исследовательский и проектно-технологический институт переработки сельскохозяйственной продукции" (СибНИПТИП) | Method for production of combined soft cheese |
| MD2929C2 (en) * | 2004-06-02 | 2007-03-31 | Институт Развития Интеллектуальной Собственности | Process for cheese production |
| RU2321263C2 (en) * | 2006-04-25 | 2008-04-10 | ГОУ ВПО Кемеровский технологический институт пищевой промышленности | Method for producing of soft acid-rennet cheese |
-
2009
- 2009-01-29 MD MDS20090009A patent/MD32Z/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1833153A3 (en) * | 1992-02-20 | 1993-08-07 | Haучho-Пpoизboдctbehhoe Oб'eдиhehиe Macлoдeльhoй И Cыpoдeльhoй Пpomышлehhoctи "Углич" | Method of producing soft cheese |
| RU2285425C2 (en) * | 2004-04-13 | 2006-10-20 | ГНУ "Сибирский научно-исследовательский и проектно-технологический институт переработки сельскохозяйственной продукции" (СибНИПТИП) | Method for production of combined soft cheese |
| MD2929C2 (en) * | 2004-06-02 | 2007-03-31 | Институт Развития Интеллектуальной Собственности | Process for cheese production |
| RU2321263C2 (en) * | 2006-04-25 | 2008-04-10 | ГОУ ВПО Кемеровский технологический институт пищевой промышленности | Method for producing of soft acid-rennet cheese |
Non-Patent Citations (1)
| Title |
|---|
| Сыры мягкие без созревания. ТУ 9525-092-0041 9785-97 * |
Also Published As
| Publication number | Publication date |
|---|---|
| MD32Y (en) | 2009-06-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK4Y | Short term patent expired |