METHOD OF PRODUCTION OF SOLID SELFPRESSING CHEESE Russian patent published in 1998 - IPC

FIELD: dairy industry. SUBSTANCE: milk is pasteurized, cooled to the clotting point and calcium chloride is added. Then acidophilic ferment at amount 1.5-2.5% is added to the mixture and kept for 25-35 min followed by addition of basic ferment and milk-clotting enzyme. The process involves rennet clot formation, cutting, grain making, whey removal and the second heating is carried out with hot water up to 38-42 C. Selfpressing is carried out for 100-130 min being firstly at the room temperature and then by heating cheese head surface with hot water at 65-75 C. EFFECT: improved method of cheese production.