FIELD: milk industry.
SUBSTANCE: method involves pasteurizing milk having acidity less than 19 T; cooling to fermentation temperature; providing curdling of mixture; kneading; separating whey; salting; introducing symbiotic whey additive having dry substance content of 28-45% and acidity less than 150 T, said additive being fermented with probiotic cultures of acidophilous bacteria and/or bifidus bacteria, in an amount of 5-25%; simultaneously subjecting cheese mass to thermal processing during 1.5-5 hours at temperature of 36-39 C; cooling resultant cheese; slightly drying and directing for ripening.
EFFECT: increased efficiency and improved quality of soft cheese.
3 tbl, 3 ex
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Authors
Dates
2008-01-10—Published
2005-10-19—Filed