METHOD OF PRODUCING SMOKED CHEESE PRODUCT Russian patent published in 2003 - IPC

FIELD: dairy industry. SUBSTANCE: for production of smoked cheese product, prepared slab of cheese is cut into plates and melted at mixing at temperature 70-80 C in vessel filled with water or fresh whey. At melting, ratio of plates and water or fresh whey is 1:1, and temperature of melted cheese mass is 55-56 C. Melted cheese mass is salted in brine with concentration of 8-10% for 5-7 min with the following drying for 15-20 min. Melted cheese mass is molded by extension till giving it a form of spaghetti or a slab of right-angled form with sizes of 30x40 cm and thickness of 0.5 mm, then the latter is spread with filler, rolled and smoked. EFFECT: production of cheese product with mild milk taste, complex structure; broadened assortment and improved consumer properties. 2 ex