METHOD FOR PREPARING CHEESE Russian patent published in 2004 - IPC

FIELD: dairy industry.

SUBSTANCE: invention is designated for preparing cheese. Method for preparing cheese involves preparing milk for curdling that involves ripening milk, its normalization by the fat content, pasteurization, coloring, addition of lactic ferment and rennet enzyme to milk for its curdling to form a clot, treatment of clot to form cheese grain, forming cheese grain, pressing, salting and ripening. Before addition of lactic ferment and rennet enzyme pectin is added to milk at temperature 30-35^oC at stirring in the amount 0.5-5.00% to milk mass being pectin is added as milk-pectin emulsion in the ratio pectin - pasteurized 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 in storage.

EFFECT: improved preparing method.

1 tbl, 3 ex