METHOD FOR RENNET CHEESE PRODUCTION Russian patent published in 2006 - IPC A23C19/00 A23C19/32 

FIELD: dairy industry, in particular cheese production.

SUBSTANCE: claimed method includes pasteurization of normalized mixture, cooling to coagulation temperature; introducing of calcium chloride, lactic acid bacterium ferment and milk-clotting enzyme preparation; mixture coagulation; cutting of obtained cheese curd; granular curd treatment; cheese mass forming and self-pressing; salting; ageing and cheese packing. Mixture coagulation, cheese curd cutting, granular curd treatment, cheese mass forming and self-pressing are carried out at 37-39°C; and lactic acid bacterium ferment is introduced in amount of 1-5 % based on mixture mass. As abovementioned ferment composition of mesophilic lactococcus and thermofilic streptococcus in ratio from 5:1 to 1:1 is used. As milk-clotting enzyme preparation mixture of rennet enzyme, beef and chicken pepsin is used.

EFFECT: accelerated technological process without losses of organoleptic characteristics; product of decreased cost.

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