Fecha de publicación: -- Fuente: WIPO "tomato" FIELD: dairy industry.
SUBSTANCE: method for producing semi-hard cheese is proposed. The method includes normalization and pasteurization of milk at a temperature of 74±2 °C; cooling to the coagulation temperature, adding a mixture of direct-inoculation starter cultures based on thermophilic and mesophilic lactic acid microorganisms, food colouring beta-carotene, sodium nitrate, an aqueous solution of calcium chloride, coagulating with a milk-clotting enzyme preparation of animal or microbial origin, processing the resulting curd by crushing the curd by cutting; collecting the separated whey and kneading the cheese grain until ready; second heating; adding food flavouring components, which are used as an additive from a mixture of components added separately, in % of the volume of the cheese mass: sun-dried, sliced, sterilized tomatoes 0.38, sun-dried, sliced, sterilized olives 0.23 and sun-dried paprika, bars, sterilized 0.15, or a mixture of them in an amount of 0.77% of the volume of the cheese mass, whereas the additive is introduced into the cheese grain 5-7 minutes before the start of moulding, continuing to knead the cheese grain during this time for uniform distribution of the additive components; moulding, pressing; salting, drying; packaging the cheese in a polymer film and its ripening.
EFFECT: expanding the range of semi-hard cheeses enriched with a filling in the form of a flavour additive, including sun-dried tomatoes, olives, and paprika, which increases the fibre content in the final product, as well as imparts additional antioxidant properties, and enriches it with monounsaturated fatty acids, natural vitamins, and minerals.
2 cl, 4 tbl