CHEESE PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: milk industry, in particular, cheese industry. SUBSTANCE: method involves preparing mixture of fat-free milk and whey cream; introducing into resultant mixture at temperature of 90-95 C coagulant (lactic, acidic or hydrochloric acid) of 3.8-10.4% concentration at the rate of 0.8-2.3% by weight of mixture; mixing and salting with saline solution the moment coagulation occurs. EFFECT: increased yield of product per unit of raw material by utilizing milk components and stabilizing process, and improved consistency of ready product. 3 ex