METHOD FOR PRODUCTION OF DRY POWERED CHEESE Russian patent published in 2006 - IPC A23C19/86 A23C19/93 

FIELD: dairy industry.

SUBSTANCE: claimed method includes pasteurization of milky raw materials at 95-97°C, coagulation by acid whey addition, and whey separation from clot up to dry matter content in cheese mass of 28-45 %. Then grinding, salting, agitation and drying are carried out. As raw material milk-and-vegetable mixture containing soy paste concentrate with dry matter content of 18-22 % in amount of 10-20 % based on mixture mass is used. In milk-and-vegetable mixture spices also may be added.

EFFECT: product of high quality, increased nutrition and biological value, and low cost; accelerated technological process.

4 cl, 5 ex