CHEESE PRODUCTION METHOD Russian patent published in 2002 - IPC

FIELD: milk industry. SUBSTANCE: method involves normalizing and pasteurizing milk mixture; introducing acid destabilizer, with undiluted molasses of 250-300 T taken in an amount of 1-3% being used as acid destabilizer. Before adding, molasses is cleaned from remains of lactose till the content reaches 1-1.5% by cooling to temperature of 4-10 C and holding for 3 days. Prior to introducing molasses into milk mixture, calcium chloride is added in an amount of 100-400 g per ton of milk mixture. Method further involves holding, coagulating protein, separating whey, forming and cooling; introducing fresh cheese whey into formed cheese heads cooled to temperature of 30-32 C, with cheese whey being obtained during production of rennet cheeses by dipping cheese heads into whey and puncturing them under whey layer by means of stainless steel needles to different depths; salting cheese; packing into shrinkable film and directing for ripening. EFFECT: improved quality and increased shelf life of cheese. 3 cl