METHOD FOR PRODUCING OF SOFT CHEESE Russian patent published in 2007 - IPC A23C19/76 

FIELD: milk industry.

SUBSTANCE: method involves curdling reduced milk having fat content of 2.5-3.2% by introducing acid whey in an amount of 14-16% by basic weight of mixture fermented by acidophilous bacterium to acidity of 120-200 T; heating; providing procedures of cheese molding, salting and self-pressing; portioning soft cheese in the form of cubes; putting cheese into containers; pouring jelling solution such as citrus-wine solution, or mushroom extract, or spice grass extract at temperature of 65-70 C and cooling to temperature of 8±2 C.

EFFECT: improved organoleptical properties, increased consumer properties and prolonged shelf life of soft cheese.

3 tbl