METHOD OF PRODUCING DIETARY COMBINED SOFT CHEESE Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: method involves introducing protein component and edible salt into fat-free milk; mixing and heating mixture to temperature of 93-95 C; adding lactoserum in an amount of 5-10% by weight of mixture; settling protein; molding and subjecting resultant mixture to self-pressing; using pasty soya concentrate comprising 20-25% of dry substance and aerated egg mass as protein component; simultaneously mixing all components used in the following ratio, wt%: fat-free milk 65-75; pasty soya concentrate 20-30; aerated egg mass 3-5; edible salt 1-2. Method may be used for producing of dietary foods. EFFECT: increased nutritive and biological value, improved organoleptical properties and increased yield, reduced labor intensity and increased shelf life. 2 tbl, 8 ex