RU2014132908A - METHOD FOR PRODUCING Cottage Cheese "VIOLETTE" CREAMY BY SEPARATION AND DOUBLE PASTERIZATION - Google Patents
METHOD FOR PRODUCING Cottage Cheese "VIOLETTE" CREAMY BY SEPARATION AND DOUBLE PASTERIZATION Download PDFInfo
- Publication number
- RU2014132908A RU2014132908A RU2014132908A RU2014132908A RU2014132908A RU 2014132908 A RU2014132908 A RU 2014132908A RU 2014132908 A RU2014132908 A RU 2014132908A RU 2014132908 A RU2014132908 A RU 2014132908A RU 2014132908 A RU2014132908 A RU 2014132908A
- Authority
- RU
- Russia
- Prior art keywords
- separation
- double
- creamy
- temperature
- pasterization
- Prior art date
Links
- 238000000926 separation method Methods 0.000 title claims abstract 5
- 235000013351 cheese Nutrition 0.000 title claims abstract 3
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 241001106476 Violaceae Species 0.000 title 1
- 238000009928 pasteurization Methods 0.000 claims abstract 4
- 244000204909 Anoda cristata Species 0.000 claims abstract 2
- 238000005273 aeration Methods 0.000 claims abstract 2
- 239000006071 cream Substances 0.000 claims abstract 2
- 238000000265 homogenisation Methods 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims abstract 2
- 210000004080 milk Anatomy 0.000 claims abstract 2
- 235000013336 milk Nutrition 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims abstract 2
- 238000010606 normalization Methods 0.000 claims abstract 2
- 239000003755 preservative agent Substances 0.000 claims abstract 2
- 102000004169 proteins and genes Human genes 0.000 claims abstract 2
- 108090000623 proteins and genes Proteins 0.000 claims abstract 2
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- Dairy Products (AREA)
Abstract
Способ получения Сыра творожного «Виолетта» сливочный методом сепарирования и двойной пастеризации предусматривает нормализацию молока по содержанию жира и белка, затем проводят сепарирование и двойную пастеризацию сгустка с последующим бактофугированием, деаэрацией, гомогенизацией смеси при температуре 55±2°C и аэрированием при температуре 77±2°C, фасуют и охлаждают до температуры 4±2°C, со сроком годности 120 суток без использования консервантов, за счет особенностей оборудования.The method for producing cream cheese “Violetta” creamy by separation and double pasteurization involves the normalization of milk according to the content of fat and protein, then separation and double pasteurization of the clot are carried out, followed by bactofugation, deaeration, homogenization of the mixture at a temperature of 55 ± 2 ° C and aeration at a temperature of 77 ± 2 ° C, packed and cooled to a temperature of 4 ± 2 ° C, with a shelf life of 120 days without the use of preservatives, due to the features of the equipment.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014132908/10A RU2591526C2 (en) | 2014-08-11 | 2014-08-11 | Method of producing cheese curd cream by separation and double pasteurisation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014132908/10A RU2591526C2 (en) | 2014-08-11 | 2014-08-11 | Method of producing cheese curd cream by separation and double pasteurisation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2014132908A true RU2014132908A (en) | 2016-02-27 |
| RU2591526C2 RU2591526C2 (en) | 2016-07-20 |
Family
ID=55434842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2014132908/10A RU2591526C2 (en) | 2014-08-11 | 2014-08-11 | Method of producing cheese curd cream by separation and double pasteurisation |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2591526C2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2713299C1 (en) * | 2018-11-23 | 2020-02-04 | Николай Дмитриевич Залогин | Curd cheese with peanut and method for production thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69612552T2 (en) * | 1995-05-24 | 2001-08-30 | Unilever N.V., Rotterdam | METHOD FOR PRODUCING FRESH CHEESE AND FRESH CHEESE PRODUCED THEREOF |
| RU2407348C1 (en) * | 2009-05-12 | 2010-12-27 | Государственное образовательное учреждение высшего профессионального образования Кемеровский технологический институт пищевой промышленности | Method for production of granulated cottage cheese |
| RU2428040C1 (en) * | 2010-07-01 | 2011-09-10 | ОАО Молочный комбинат "Воронежский" | Curd production method |
-
2014
- 2014-08-11 RU RU2014132908/10A patent/RU2591526C2/en active
Also Published As
| Publication number | Publication date |
|---|---|
| RU2591526C2 (en) | 2016-07-20 |
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