CHEESE PRODUCTION PROCESS Russian patent published in 2001 - IPC

FIELD: food industry. SUBSTANCE: in order to prepare cheese with low second-heating temperature, to milk normalized at temperature 60±5 C, propolis in amount 0.015-0.020% based on fat contained in normalized milk is added (finished milk product normally contains 0.0065 to 0.0093% propolis). Milk is then coagulated and resulting curd is cut, after which follow placing grain, second heating, formation, prepressing, pressing of cheese, salting, drying, and ripening. EFFECT: increased biological validity of product, improved flavoring properties, and prolonged shelf time. 2 ex