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

FIELD: dairy industry. SUBSTANCE: for production of cheese product, after melting, cheese mass is molded, salted in brine of 8-10-% concentration for 5-7 min, and then dried for 15-20 min. Cheese mass is molded in a slab of right-angled form with sizes of 30x40 cm and thickness of 0.5 mm, then the latter is spread with a curd filler in ratio 1:1, rolled and cooled. Cheese mass may be molded in the form of a circle with diameter of 20 cm and thickness of 2.0-2.5 mm, turned into "horn", filled with a curd filler in ratio 1:1 and cooled, or in the form of slab of circular form with thickness of 1.0-1.5 mm, spread with a curd filler in ratio 1:1 and turned in the form of "khinkali". EFFECT: production of cheese product with mild milk taste, laminated structure; broadened assortment and improved consumer properties.