METHOD FOR CHEESE PRODUCTION Russian patent published in 2006 - IPC A23C19/02 A23C19/76 A23C19/68 

FIELD: dairy industry, production of dairy products, in particular protein dairy products.

SUBSTANCE: claimed method includes separation of heated milk to produce cream with 10 % fat content and defatted milk. Then cream is pasteurized, cooled up to fermentation temperature and homogenized. Further ferment is introduced containing bifidobacteria cultures or bifidobacteria and lactic acid bacteria, and mixture is cooled. Defatted milk is blended with soy component. Mixture is pasteurized, cooled up to fermentation temperature and fermented with multicomponent ferment comprised of bifidobacteria and lactic acid bacteria. Then calcium, maw powder or pepsin are added, mixture is agitated and held for fermentation. Clot is treated, grain is heated, washed with water and cooled. Further dried grain is mixed with fermented cream and salt.

EFFECT: cheese with increased nutritional and biological value, prolonged storage time, improved organoleptic and dietary characteristics; method of increased yield of target product.

2 tbl, 2 ex