METHOD OF PREPARING SOFT CHEESE Russian patent published in 1999 - IPC

FIELD: dairy industry. SUBSTANCE: before pasteurization, protein emulsion is introduced in raw milk in the amount of 5.4-100.0% from its mass; or after pasteurization, protein flakes are additionally introduced in raw milk in the amount of 5.0-75.0% from its mass. Protein emulsion is prepared by homogenization of minced fish, vegetable oil and water. EFFECT: increased yield of soft cheese at reduced expenditure of raw milk; diminished duration of technological process. 2 cl, 3 tbl, 29 ex