A PROCESS FOR THE PREPARATION OF POST-HEAT TREATED COTTAGE CHEESE PRODUCTS

• Main Author: SZEPLAKI ZOLTAN
• Format: Patent
• Language: English; Slovenian
• Published: 30.06.2002
• Edition: 7

The invention relates to a continuous process for the preparation of post-heat treated cottage cheese products. According to the invention cottage cheese previously mixed with flavouring agents, spices and optionally with other additives is subjected to post-heat treatment at a temperature between 60 and 150 degrees Centigrade, cooled to a temperature between 0 and 15 degrees Centigrade, formed and coated. According to the invention a homogeneous mixture is prepared from the basic material cottage cheese, spices and other additives, the mixture is subjected to post-heat treatment by a continuous mode of operation in a closed system, then it is cooled and, if desired, formed, coated, provided with surface flavouring and decorative spicing and packed. Izum se nanaša na kontinuirni postopek za pripravo naknadno toplotno obdelanih skutnih produktov. V skladu z izumom skuto, predhodno pomešamo z aromami, začimbami in po izbiri z drugimi dodatki, podvržemo naknadni toplotni obdelavi pri temperaturi med 60 in 150 stopinj Celzija, ohladimo na temperaturo med 0 in 15 stopinj Celzija, oblikujemo in preslojimo. V skladu z izumom pripravimo homogeno zmes iz skute kot osnovnega materiala, začimb in drugih dodatkov, zmes podvržemo naknadni toplotni obdelavi na kontinuiren način v zaprtem sistemu, nato jo ohladimo in po želji oblikujemo, preslojimo, površinsko aromatiziramo in dekorativno začinimo ter pakiramo.ŕ