Production of the combined rennet cheese

Principle approaches to the solution of the task to create cheese with higher level of conformity with human body requirements are analyzed. Activity of the dairy «Stavropolskii» related with the production of combined rennet cheese with full replacement of milk fat with vegetable oils is discussed. The technology for combined rennet cheese with vegetable oils manufacturing was developed and introduced at the enterprise. For production of the product containing milk the homogenized concentrated emulsion for skim milk normalization is prepared. Application of the emulsifier makes the product containing milk more stable against mechanical and heat effects and action of the rennet. The product containing milk is pasteurized at the regimes usual for cheese making (72-76 °C) and is used for the combined rennet cheese production according to the classic rennet cheese technologies. The new technology results in 1,5-2 times reduction of normative losses as compared with classic manufacturing. Application of the UF-concentrate of skim milk (retentate) instead of skim milk will improve technical and economic indices of the operation.

combined rennet cheese product, milk fat replacers