METHOD FOR PRODUCTION OF CHEESE BASED ON MILK CONCENTRATED BY ULTRAFILTRATION Russian patent published in 1998 - IPC

FIELD: dairy industry. SUBSTANCE: acidified and pasteurized concentrate is added to concentrate prepared at ultrafiltration. Mixture is acidified with sour up to pH 4.5-5.6, and then salt and flavoring concentrate are added. Concentrate, when adding rennin, is pumped into cheese forms or prepared packings where cheese is subjected to thermal treatment at 18-65 C for 4-36 h. EFFECT: accelerated cheese ripening and possibility to control its taste. 8 cl