METHOD FOR PRODUCING DRIED CHEESE-LIKE PRODUCT Russian patent published in 1997 - IPC

FIELD: dairy industry. SUBSTANCE: natural cheese is ground and mixed with dairy product and soya edible protein or its concentrate in ratio 1:1. Mixture is pasteurized at 83-87 C for 28-32 min at permanent mixing and cooled up to 14-32 C. Bactericidal culture and milk-coagulating enzyme are introduced in mixture in amount 0.9-1.1 g per 100 kg of mixture. Maturation is carried out at 14-32 C for 14-17 h at periodic mixing in every 1.5-2.5 h. EFFECT: higher efficiency. 6 cl