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

FIELD: milk industry. SUBSTANCE: method involves mixing whole milk with non-separated cheese whey having pH value of 17-50 T, with whole milk and cheese whey being used in the ratio of from 1:1 to 2:8; introducing calcium chloride in an amount of 0.1 wt%; heating mixture initially to 70 C with following heating to 90 C and holding for 20-30 min; introducing acid protein-free whey fermented with Biobacton, acidophilic bacilli, or Bulgarian bacilli until pH value reaches 120-200 T in an amount of 8-12% by initial weight of mixture; providing forming, salting and self-pressing. Non-separated cheese whey may be deoxidized with 20% solution of disodium phosphate to 25 T. EFFECT: reduced time of process, increased nutritive and biological value of cheese, more complete usage of milk components, and increased cheese yield. 2 cl, 1 tbl, 4 ex