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

FIELD: dairy industry. SUBSTANCE: method involves introduction of protein component in the amount of 5.2-300.0% in milk raw material. Used as protein component is protein emulsion prepared during homogenization of soya dispersion, minced fish, vegetable oil and common salt. After mixture heating, milk whey is added in it in the amount of 22.0-40.0% from mass of mixture of raw material and protein emulsion. EFFECT: increased output of cheese at reduced expenditure of milk raw material. 2 cl