http://rdf.ncbi.nlm.nih.gov/pubchem/patent/UA-27144-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2806b3494fe13ac9fa6b2d799637f47b |
| filingDate | 1995-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2000-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | UA-27144-C2 |
| titleOfInvention | METHOD OF PRODUCTION OF HARD CHEESE WITH HIGH TEMPERATURE OF SECOND HEATING |
| abstract | The invention relates to the dairy industry. The method involves pasteurization of milk, cooling to coagulation temperature, introduction of calcium chloride, mesophilic bacterial leaven, milk coagulating enzyme, formation of rennet clot, cutting of clot and production of cheese grain, whey removal, second heating, self-pressing and pressing. Before the introduction of mesophilic bacterial leaven carry out biological treatment of milk with acidophilic leaven in the amount of 1-2%, mesophilic leaven is made in the amount of 1-2%, milk coagulating enzyme is added at the rate of 1.8-2.0 g per 100 kg of milk, whey is removed in one reception in the amount of 60-70%, the second heating is carried out with hot water to a serum temperature of 37-38 ° C, and pressing is carried out for 120-140 minutes. |
| priorityDate | 1995-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 12.