METHOD FOR PRODUCING SOFT DIETARY RENNET CHEESE Russian patent published in 2001 - IPC

FIELD: milk industry. SUBSTANCE: method involves pasteurizing normalized milk base containing ripened milk or mixture of fresh milk and 15-30 wt.% of ripened milk; cooling to fermentation temperature; introducing calcium chloride, leaven containing lactic acid streptococci and biphidobacteria, and crude rennet; while adding leaven and crude rennet, introducing into cheese mass preliminarily prepared aqueous extract of dry concentrate of Jerusalem artichoke having temperature of 30-40 C at the rate of 90-110 g/100 g of mixture; providing coagulation of mixture and treating produced coagulum; removing whey; introducing flavor filler and salt; providing forming, self-pressing, pressing and ripening of cheese mass at temperature of 22-26 C for 4.5-7 h. Aqueous extract of dry concentrate of Jerusalem artichoke may be added into cheese mass upon removal of 50-60% of whey. EFFECT: simplified method, improved food and biological value of cheese, improved organoleptical and curative properties. 3 cl, 2 tbl