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SOFT rennet cheese 'Kuban-Plaisir' and manufacturing processes
SOFT rennet cheese 'Kuban-Plaisir' and manufacturing processes
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机译:软凝乳干酪“ Kuban-Plaisir”及其制造工艺
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1.method of manufacturing u043cu00a0u0433u043au043eu0433u043e u0441u044bu0447u0443u0436u043du043eu0433u043e cheese, including normalization of milk, u043fu0430u0441u0442u0435u0440u0438u0437u0430u0446u0438u044e, the starter, the aqueous solution of chloride u043au0430u043bu044cu0446u0438u00a0, u0444u0435u0440u043cu0435u043du0442u043du043eu0433u043e u043fu0440u0435u043fu0430 rata and mold the mixture u0441u0430u043cu043eu043fu0440u0435u0441u0441u043eu0432u0430u043du0438u0435, molding, u043fu043eu0441u043eu043bu043au0443, u043eu0431u0441u0443u0448u043au0443, maturation and packaging, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 what normalization are immature e milk acidity 18 19t, u043fu0430u0441u0442u0435u0440u0438u0437u0430u0446u0438u044e u043fu0440u043eu0432u043eu0434u00a0u0442 at 72 80u0441,after pasteurization u043du043eu0440u043cu0430u043bu0438u0437u043eu0432u0430u043du043du0443u044e mixture at the temperature of u0434u0438u0441u043fu0435u0440u0433u0438u0440u0443u044eu0442 32c for 10 min u0432u043du043eu0441u00a0u0442 calcium chloride, then from the u043cu0435u0437u043eu0444u0438u043bu044cu043du044bu0445 fermenter cultures in u043au043eu043bu0438u0447 u0435u0441u0442u0432u0435 at 50 DCU 1000 kg mixture mix for 30 min and u0432u043du043eu0441u00a0u0442 by enzymatic preparationu043fu043eu0441u043eu043bu043au0443 u043eu0441u0443u0449u0435u0441u0442u0432u043bu00a0u044eu0442 u043fu0430u0441u0442u0435u0440u0438u0437u043eu0432u0430u043du043du044bu043c 95u0441 pickle with the concentration of salt at a temperature of 18% - 20% and the temperature of 20 to 22u0441 by u0432u044bu0434u0435u0440u0436u0438u0432u0430u043du0438u00a0 cheese brine within 60 min, p u043bu0435u0441u0435u043du044c u043du0430u043du043eu0441u00a0u0442 after u043eu0431u0441u0443u0448u043au0438 cheese, by u043eu043au0443u043du0430u043du0438u00a0 cheese in solution, u0441u043eu0441u0442u043eu00a0u0449u0438u0439 of distilled water and a mold Penicillium candidum, maturation u043fu0440u043eu0432u043eu0434u00a0u0442 within 7 - 10 ut at 11 14u0441 at a humidity of 90% to 95%.;2. u043cu00a0u0433u043au0438u0439 u0441u044bu0447u0443u0436u043du044bu0439 cheese, the way to 1.
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