METHOD FOR PRODUCTION OF PICKLED MATURE CHEESE WITH ADDITION OF WATER EXTRACT SPICY FLAVOUR PLANTS

摘要

FIELD: food industry.;SUBSTANCE: with method envisages introduction of fat normalised, pasteurised and cooled milk starter consisting of pure cultures mesophilic lactic streptococci S.lactis, S.cremoris, S.lactis subsp.Diacetilactis, bifidobacteria Bifidumbacterium bifidum 1, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum "ЛВА-3"; Lactobacillus bulgaricus Lactobacillus bulgaricus; mesophilic lactic sticks strain Lactobacterium casei C5 VKPM V-8730 and strain Lactobacillus gallinarun "И-12" VKPM B-10134, adding of calcium chloride, rennet. Milk curdled, one performs treatment of clot, self-pressing, pressing, cheese drying, salting and ageing. During moulding introduces water extract of spicy flavour plants.;EFFECT: invention allows to improve organoleptic indices cheese, enhance biological value, extend the range of products manufactured.;1 dwg, 7 tbl, 1 ex