'KUBAN-PLAISIR' SOFT-RIPENED RENNET CHEESE AND ITS PRODUCTION METHOD

摘要

FIELD: food industry.;SUBSTANCE: invention is related to cheese-making branch of dairy industry. Method includes unripe 18-19°T acidity milk standardisation, pasteurisation of the milk at a temperature of 72-80°C, dispergation at a temperature of 32°C during 10 min, addition of water solution of calcium chloride, direct addition ferment which contains mesophilic cultures. The prepared mixture is mixed and added a ferment preparation to, the clot is cut, cheese grains are formed, moulded, self-pressed, salted with a 20-22°C brine, pasteurised at a temperature of 95°C, salt concentration in the brine being 18-20%, by maintaining the cheese in the brine during 60 min. Then the cheese is dried, mould is applied to it by means of dipping the cheese in a solution which consists of distilled water and Penicillium candidum mold endospores; the cheese ageing proceeds for 7-10 days at a temperature of 11-14°C and air humidity of 90-95%.;EFFECT: invention allows to accelerate speed the cheese production process due to using unripe milk in production, to reduce the cheese ageing term without modification of organoleptic properties, to improve consistence of the finished product and to extend the range of milk products manufactured.;2 cl, 4 tbl, 1 ex