METHOD OF CHEESE PREPARATION Russian patent published in 2003 - IPC

FIELD: dairy industry. SUBSTANCE: in prepared to clotting milk introduced are sour, fat phospholipid product produced by fourfold mixing of preliminarily heated food vegetable phospholipids with organic solvent. Then conducted is addition, in solvent before the third mixing, of solution of mixture of citric and succinic acids in amount of 5-10% to mass of phospholipids in flooded acetone taken in amount of 1.0-2.5% to phospholipid mass at ratio of acids in mixture (1:1)-(3:1), and after it, separation of phases is carried out onto solution of neutral lipids in solvent and fat phospholipid product, which is introduced in amount of 0.1-1.0% to milk mass, and rennin. Fat phospholipid product is introduced at temperature of 30-35 C at mixing for 5-10 min. Then milk is clotted, and clot is formed. After it, clot is treated, molded, pressed, salted and stayed for maturation. EFFECT: increased water-retaining ability; improved structurizing-mechanical properties; improved cheese storability and increased food value. 1 tbl