FIELD: cheese industry.
SUBSTANCE: method involves preparing curd by fermenting fat-free milk; heating curdled milk; introducing whole milk into hot curdled milk; cooling resulted mass; separating whey and grinding curd to loose state; sequentially introducing raw components into cheese mass, said components being used in the following ratio, wt%: curd 38.0-41.75, sour cream and/or cream 38-43.6, cottage butter and/or mixture thereof with melted butter 7.6-9.5, egg 6.8-7.6, salt 0.7-1.1, sodium bicarbonate 2.5-2.85; melting and cooling cheese mass. Method allows cheese of such composition to be stored at temperatures below 0 C without destructing thereof, with initial taste being retained.
EFFECT: simplified process and improved nutrient properties of melted cream cheese.
2 cl, 3 ex
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