Uglich, Russian Federation
Scientists of the All-Russian Scientific Research Institute of Butter and Cheese Making have developed a method for evaluating the cheese pattern by porosity coefficient. Authors: O. V. Lepilkina, Doctor of Technical Sciences, Head of the physico-chemical research of milk and dairy products, and O. N. Lepilkina, engineer of the first category (RF Patent for Invention No. 2781480, publ. 12.10.2022, copyright holder: Federal State Budgetary Scientific Institution "V. M. Gorbatov Federal Scientific Center for Food Systems" RAS). The invention can be used in cheese making to control the pattern of cheeses formed by irregular, angular eyes, characteristic of bulk-molded cheeses. First of all, this is important for the "Russian" cheese, since special requirements are imposed on its pattern. The patented method is based on the determination of the specific volumes of cheese samples with and without eyes, the difference between which is the volume of pores — cavities filled with air and gases formed during the maturation of cheese.
Cheese, butter, patent inventions, production method
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