FIELD: milk industry.
SUBSTANCE: method involves pasteurizing mixture; cooling pasteurized mixture to fermentation temperature; introducing into resulted mixture preservative such as sorbic acid and corn groats subjected to hydrothermal processing during 30-35 min in an amount of 3% by weight of normalized mixture at groats to water ratio of 1:3; curdling mixture; kneading; extracting whey and introducing ascorbic acid used as antioxidant; salting cheese grain; providing self-pressing and packaging. Method allows soft acid-rennet cheese to be produced without usage of ripening stage.
EFFECT: improved consumer properties, increased nutrient value and organoleptical qualities, and prolonged shelf life of soft acid-rennet cheese.
1 tbl, 1 ex
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