The production of the innovative craft cheese "Anchan"

The analysis of regional raw materials for producing craft cheese "Anchan" and studies milk its physical chemical properties technological indicators. Milk samples were pasteurized in the laboratory at a temperature 80 °C 10 seconds. Anchan was added to colour. Next, before coagulation heated pasteurization boiler by heating with saturated steam 36 – 38 °C. enzyme 4 mL per 100 kg black cornflower extract prepared improve formation dense clot. Strains probiotic cultures selected Anchan. composition main complex yeast mesophilic lactococci acid aroma-forming cultures, namely Lactococcus lactis subsp. lactis, diacetilactis, Leuconostoc lactis. As an additional leaven used thermophilic lactic sticks species Lactobacillus acidophilus (incoherent race obtain new taste cheese. Using these ingredients reduced fermentation time 8 minutes. Closing skin watering heats hot water (50 55 °C). Marking, packaging, transportation storage carried out product's specifications producer. following criteria optimizing process production: treatment milk, amount whey deoxidation salt as result previous research.