METHOD FOR PRODUCING HARD RENNET CHEESE Russian patent published in 1999 - IPC

FIELD: milk industry. SUBSTANCE: method involves producing granular curd; introducing filler, such as ground dry curd or cheese, in an amount of 0.5-25.0% by weight of granular curd. Components for preparing filler are used in the following ratio, % by weight: fish farce 0.24-40.0; oil 0.005-20.0; edible salt 0.005-2.0; water or soya dispersion 4.51-27.999, milk raw material 0.001-95.239; sea kale 0.001-10.0. Method allows biological value of product to be increased due to enrichment with indispensable amino acids, polyunsaturated fat acids and mineral substances contained in fish farce, oil and sea kale. EFFECT: improved quality of product by increased biological value. 3 ex