METHOD FOR PRODUCTION OF CHEESE PRODUCT Russian patent published in 2007 - IPC A23C19/68 

FIELD: dairy industry, in particular cheese production.

SUBSTANCE: claimed method includes normalizing of milk fat content by addition of defatted natural milk or reconstituted milk from spray drying and fat of non-milk vegetable origin in emulsion form; pasteurization and cooling. Then starter is introduced such as lactic acid mesophilic microorganisms for rennet cheeses and cultures of thermophilic lactic acid bacteria, calcium chloride; mixture is agitated, aged, and clotted. Obtained granular curd is treated with simultaneous addition of pasteurized water. For cheese brining table salt or medicated salt is used to provide optimal ratio of minerals in product.

EFFECT: product of improved quality; accelerated method with increased yield.

15 tbl, 2 ex