METHOD FOR PRODUCING RENNET DUTCH CHEESE Russian patent published in 2003 - IPC

FIELD: milk industry, in particular, production of pressed cheese. SUBSTANCE: method involves pasteurizing fat normalized milk; introducing acid phosphatase preparation in an amount of 1-4 g per each 100 kg of milk, milk cultures, calcium chloride and milk coagulator; providing mixture coagulation; cutting coagulum; providing grain structuring; performing second heating; treating grain; molding; pressing; salting and providing maturing. Bacterial enzyme comprises 0.1-0.2 wt% of L-Plantarum. During grain structuring, 35-40% of whey are poured out and substituted with water pasteurized at temperature of 85 C, cooled to temperature of 42-44 C and used in an amount of 35-40% of milk under treatment process. Grain and whey mixture is subjected to second heating process at temperature of 38-42 C for 15-20 min, salt solution is introduced in an amount of 250-300 g of salt per each 100 kg of milk under treatment process and obtained mixture is further mixed for 18-20 min for thorough salting. Cheese is matured in packs. EFFECT: simplified method and reduced rennet cheese maturing time.