SU102995A1 - Method of making cheese - Google Patents

Description

An idiom of evidence is a method of making cheese; 1 for retail sales by cutting natural cheese into blocks and smearing a layer of processed cheese on them.

11 months ago the method allows intensive (1) to assess the internal moisture exchange and accelerate the ripening of the cheese.

The peculiarity of the method is that the cheeses are kept in the chamber at a humidity of 85–88% and temperature 20–22 for 20–40 days, depending on the degree of maturity of the original product.

The procedure is as follows.

T | Hard cheese - Dutch, Soviet, Volga, Swiss, cheddar, steppe and others. They are freed from the crust and cut into blocks weighing 100, 200, 300 g.

Giving away the head of the cheese mass with the use of salt for the melters commonly used in the production of processed cheeses.

15 in the process of melting is a raw mass of oozhio injecting fish in the form of fish and meat smoked meats or other various substances enriching or supplementing the taste qualities of it.

In melted cheese mass with temperaura 75 ° immersed for 2-3 seconds. sliced blocks of natural cheese. As a result of aty on natural cheese

Layers of sand cheese 3-6 mm thick are formed, which solidify after removing the blocks from the boiler. Next, blocks the cheese wrapped in foil or other packaging material.

For the most intensive moisture exchange and acceleration in connection with this ripening of cheese, the manufactured MenioiaiOT cheese blocks are made into a ripening chamber and kept at a temperature of 20-22 ° 11.85-88% moisture for 20-40 days, depending on steeni maturity of raw natural cheese, and.-} of which individual portions are made.

1Sch 1 st snack | |) ichic zaiah soluble processes (properties introduced into rasilavlenpy CH1). iosteyenno enter into the thickness of the block of cheese, iridava gives it the appropriate aroma, for example, the fragrance of coichenes, etc.

Upon reaching the necessary stage of maturity, cjiij) is cooled at temnerut) e 5-8 °. after which he may be released into 1) a sale.

The subject matter of the invention (the method of making natural cheese cutting in the form of blocks and applying a layer of melted cheese on them, so that, in order to stimulate internal moisture transfer and accelerate the ripening of cheese, it is kept in the chamber at in. humidity of 85-88% and tcmnerura 20-22 ° for 20-40 days.