Method for producing brine cheese

Abstract

This utility model relates to the food industry, specifically the dairy industry, and can be used in the production of brine cheeses. The objective of the utility model is to develop a method for producing brine cheese using a water-based brine enriched with molecular hydrogen to create a reducing environment during cheese salting. The method involves obtaining a cheese mass, pressing it, and then salting it in a brine based on an aqueous solution of table salt. Before preparing the brine, the water is saturated with molecular hydrogen to a concentration of 0.8–1.6 mg / L, after which table salt is added to the resulting hydrogen-enriched water to produce a brine with a salt concentration of 200–300 g / L. Salting of the pressed cheese mass is carried out by complete immersion in the said brine at a temperature of 6–12 °C for 8–24 hours with limited gas exchange and no intensive aeration.After salting, the cheese is left in the same brine as the finished product. The technical result is a reduction in the redox potential of the brine, the creation of a reducing environment, slowing down oxidative processes in the cheese, and increasing the quality stability of the finished brine cheese during storage.

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