FIBROUS CHEESE AND METHOD OF PRODUCING THE SAME Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: method involves preparing cheese mass and subjecting the latter to cheddaring; melting chedarred cheese mass in heated mixer without adding liquid and continuously discharging whey formed during mixing, with up to 50% of moisture contained in chedarred cheese mass being removed during said process; cutting resultant cheese mass into strips and stretching said strips for obtaining elongated cheese strips comprising fibers, which may be separated from one another; salting cheese mass at melting stage; holding cheese and simultaneously drying with air at temperature of 40- 50 C for further reducing of moisture content, with following maturation; smoking obtained cheese by processing it with smoke at temperature of at least 60 C, preferably of at least 70 C. Method allows cheese to be obtained which is formed as strips or sticks comprising fibers oriented substantially in single direction and separated from one another. EFFECT: provision for producing cheese possessing improved and unique organoleptical properties and prolonged shelf life without necessity of cooling. 9 cl, 5 ex