PRODUCTION METHOD OF SPREADING CHEESE FLAVORED WITH SAUSAGE SPICES AND SAUSAGE SPICE-FLAVORED SPREAD CHEESE OBTAINED BY THIS METHOD.

Abstract

This invention relates to a method of producing cream cheese flavored with sausage seasoning, enabling users to consume cream cheese with the taste and aroma of sausage without any meat content, and to the cream cheese produced using this method.

Description

PRODUCTION METHOD OF SPREADING CHEESE FLAVORED WITH SAUSAGE SPICES AND SAUSAGE AND SPICED SPREAD CHEESE OBTAINED USING THIS METHOD Technical Area This invention allows users to create cream cheese with the taste and aroma of sausage without any meat content. Spreadable cheese flavored with sausage spice to enable them to consume it. It relates to the production method and the spreadable cheese produced using this method. Previous Technique Today, spreadable cheeses are loved by consumers as a dairy product. among the products consumed. Producers strive to cater to different tastes. They produce and sell spreadable cheeses with different ingredients such as garlic and herb. Again... Nowadays, sausage is also a meat product that is very popular among consumers. It is among the products consumed. In sausage production, which gives sausage its beloved taste and aroma... It is the spice used in sausage. However, the sausage spices have a spreadable cheese texture. There are no products currently available that can be integrated. In existing spreadable cheeses... The spices used are usually of the same type (for example, garlic or mint flavored). Sucuk The original taste and aroma of the spice blend were not applied to the cream cheeses, therefore No new taste alternative has been offered to consumers. Purpose of the Invention: The invention aims to provide users with spreadable cheese flavored with sausage seasoning. The goal is to offer consumers a new taste alternative by making this available. The aim of the invention is to produce a spreadable cheese product that has the flavor of Turkish sausage and does not contain meat. is 35 1 The aim of the invention is to make cream cheese more appealing to consumers thanks to its sausage-like taste and aroma. The aim is to make it more preferred. The aim of the invention is to allow people who do not eat spreadable cheese (such as children) to experience the taste of sausage and The aim is to make people like and consume spreadable cheeses thanks to their aroma. The aim of the invention is to increase product variety for spreadable cheese producers and thus improve customer satisfaction. to provide. The aim of the invention is to enable producers of spreadable cheese to increase their product variety and reach more consumers. The aim is to enable them to reach their goals and thus increase their market share. Description of the Invention This invention is geared towards the production of spreadable cheese flavored with sausage seasoning. The production method consists of the following steps: - Preparation / Use of Pasteurized Milk - Adding cheese culture to pasteurized milk and starting fermentation, - Spreadable consistency can be achieved by adding stabilizers or emulsifiers if needed. provided -Adding the sausage spice mix to the product during the homogenization stage, -The mixture is brought to a spreadable consistency using a homogenizer. -to be filled into suitable packaging containers for consumption, The invention involves a sausage spice mixture containing cumin, black pepper, and red pepper. It contains pepper and garlic. Optionally, the spice blend can also include isot pepper and thyme. Alternatively, red chili flakes can be added. The product resulting from this invention offers users a spread flavored with sausage spice. By offering cheese, consumers can be provided with a new taste alternative. The aim of the invention is to produce a spreadable cheese product that has the flavor of Turkish sausage and does not contain meat. It is 35 2 The aim of the invention is to make cream cheese more appealing to consumers thanks to its sausage-like taste and aroma. The aim is to make it more preferred. The aim of the invention is to allow people who do not eat spreadable cheese (such as children) to experience the taste of sausage and The aim is to make people like and consume spreadable cheeses thanks to their aroma. The aim of the invention is to increase product variety for spreadable cheese producers and thus improve customer satisfaction. to provide. The aim of the invention is to enable producers of spreadable cheese to increase their product variety and reach more consumers. The aim is to enable them to reach their goals and thus increase their market share. 35 3

Claims

1. This is a cheese production method called "sürme" (spreading cheese), and its characteristic feature is; -Preparation / use of pasteurized milk, -fermentation with cheese culture, - Adding sausage spice mix during the homogenization stage, - characterized by the product being packaged in a way that gives it a spreadable consistency. is being done 2- This is a spreadable cheese obtained according to the method in Claim 1, and its characteristic feature is; sausage spice. It contains a mixture of cumin, black pepper, red pepper, and garlic.

3. The cheese in option 1 or 2 is a spreadable cheese, and its characteristic feature is that it is mixed with a spice blend and also contains isot (a type of chili pepper). This involves adding thyme or red chili flakes.

4. The method of producing spreadable cheese or spreadable cheese as stated in Claim 1 or 2 or 3. Its characteristic feature is that the spreadable consistency is achieved by the addition of an emulsifier or stabilizer. 35 40 4