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

FIELD: food processing industry, in particular dairy industry.

SUBSTANCE: target product is obtained by pasteurization of milk with normalized fat and dry matter content at 94-97°C and conditioning thereof for 3-5 min. Further coagulant is added in form of milky whey with acidity of 180-220°T in amount of 8-10 %. Clot mass is separated from whey and cooled. Potato puree reduced at 60-80°C is introduced into clot mass at 75-85°C in amount of 15-25 % and cheese mass in agitated to produce homogenous mixture. Milk-and-soy mixture also may be used as milky raw materials. Said mixture is obtained by soy concentrate addition to milk in amount of 10-15 % based on mixture mass. Potato puree is additionally blended with spices such as dill, parsley, thyme, wild leek, etc. in amount of 1.2-1.5 %.

EFFECT: soft cheese with increased nutritional and biological value, improved organoleptic and reological characteristics, and reduced cost.

4 cl, 5 ex