METHOD FOR PREPARING CHEESE Russian patent published in 2004 - IPC

FIELD: dairy industry.

SUBSTANCE: invention is designated for preparing cheese. Method involves preparing milk for curdling including ripening milk, its normalization by fat content, pasteurization and coloring. Then lactic ferment and phospholipids are added at temperature 30-35^oC at stirring being phospholipids are prepared from vegetable phospholipids by their extraction with ethyl alcohol to obtain a solid phase representing a mixture of alcohol-insoluble phospholipids comprising phosphatidylethanolamines, phosphatidylserines, phosphatidylinositols and phosphatidic acids taken in the amount 75-90 wt.-% to the total content of phospholipids in solid phase and in the amount 0.1-1.0% to the milk mass. Phospholipids are added as emulsion to pasteurized milk in the ratio phospholipids - pasteurized milk = (1:1)-(1:5), and rennin is added to milk for its curdling to form a clot. Then clot is treated to form cheese grain, forming cheese grain, pressing, salting and ripening. Invention provides enhancing the nutrition value, moisture-retaining capacity, to improve structural-mechanical properties of ready product and stability against oxidation in storage.

EFFECT: improved preparing method.

1 tbl, 3 ex