METHOD FOR PRODUCTION OF SOFT CHEESE "CHESNOCHNY" Russian patent published in 1999 - IPC

FIELD: dairy and cheese-making industry. SUBSTANCE: ripened milk or mixture of fresh milk with addition of 25 % of ripened milk is pasteurized, cooled down to temperature of fermentation. Then, introduced are following components: ferment, calcium chloride, milk-turning ferment. Obtained mixture is stirred during 4-6 min and turned during 40-60 min. After that, clod is cut into pieces with dimension of faces from 20 to 30 mm and is stirred during 13-17 min. Whey is taken out, and introduced are common salt and crushed garlic. Introduced in process of formation is zoosterol which is preliminarily dissolved in pasteurized and cooled water. Application of aforesaid method allows for improving quality, nutrition value and therapeutic-prophylactic properties of product. EFFECT: high efficiency. 1 tbl, 1 ex