METHOD FOR PREPARING CHEESE Russian patent published in 2004 - IPC

FIELD: dairy industry.

SUBSTANCE: invention is designated for preparing cheese. Method involves normalization of milk, its pasteurization, cooling, homogenization, curdling to form a clot, treatment of cheese clot to form cheese grain, forming, pressing and salting cheese. After milk pasteurization tomato-oil extract is added to milk that is prepared by simultaneous milling and extraction of tomato husks with deodorized refined vegetable oil in the ratio tomato husks - deodorized refined vegetable oil = (40:60)-(60:40), respectively, in thin spirally rotating film with thickness 0.1-0.2 mm, under pressure 150-200 kg/cm² and temperature 40-60^oC. Then mixture is separated to obtain tomato-oily extract wherein mass part of tomato-oily extract is 0.5-5.0% to milk mass and extract is added as emulsion in milk in the ratio tomato-oily extract - milk = (1:1)-(1:5), respectively. Invention provides preparing cheese eliciting high consumers' properties: nutrient and physiological value, moisture-retaining capacity, improved structural-mechanical properties and stability against oxidation in storage.

EFFECT: improved preparing method.

1 tbl, 3 ex