METHOD OF PRODUCING SOFT CHEESE FROM SOYA EMULSION Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves pasteurizing soya emulsion at temperature of 76-80 C for 2-3 min; cooling to fermentation temperature; introducing leaven and coagulating ferment; mixing produced mixture; heating obtained coagulate, cooling and separating whey; exposing obtained cheese grain to ripening for 30-40 min to provide for self- pressing and separating whey with acidity value of 50-70 T; cutting; introducing aromatizers; molding cheese heads for 55-60 min; salting for 6-12 hours at temperature of 6-10 C at salt concentration of 10-20% of liquid volume, with following additional ripening for 24-36 hours at temperature of 10-12 C. While molding, salting and ripening, cheese heads are periodically turned over. EFFECT: simplified method, improved gustatory properties and nutritive value of product and reduced production costs. 3 ex