METHOD FOR MANUFACTURING "KAZACHOK" SMOKED CHEESE Russian patent published in 2004 - IPC

FIELD: food industry. SUBSTANCE: normalized, pasteurized milk should be supplemented with calcium chloride, bacterial ferment and curdling preparation by obtaining clot's formation. Grain should be treated and salted. The mixture of grain and whey is supplemented with ferment followed by pressing, salting the cheese in brine, drying, washing, maturation and smoking. The present innovation enables to increase dietetic properties of cheese without changing protein structure and shorten terms of its maturation. EFFECT: higher efficiency.