METHOD FOR PRODUCING OF CHEESE Russian patent published in 2005 - IPC

FIELD: milk industry, in particular, production of cheese.

SUBSTANCE: method involves ripening milk; normalizing it as to fat content; pasteurizing; inoculating with ferment; introducing lactic enzyme and rennet enzyme; introducing phospholipids at temperature of 30-35° while mixing resultant mixture, said phospholipids being produced from fat-free plant phospholipids by their extraction with ethyl alcohol with accompanying obtaining of solid phase. Solid phase is alcohol-non-soluble phospholipid mixture containing phosphatidylethanolamines, phosphatidylserines, phosphatidylinosytols and phosphatidic acids used in an amount of 75-90% by total weight of solid phospholipids. Method further involves introducing said components in an amount of 0.50-1.00% by weight of milk; introducing pectin in an amount of 0.50-1.00% by weight of milk. Phospholipids and pectin are introduced in the form of phospholipid-pectin emulsion in pasteurized milk at phospholipin: pectin: pasteurized milk ratio of 1:1:5 - 1:2:10, respectively.

EFFECT: increased consumer properties such as nutritive and physiological value, moisture retention capacity, improved structural-mechanical qualities, as well as improved storage oxidation resistance.

1 tbl, 3 ex