METHOD FOR PRODUCING OF SOFT CHEESE Russian patent published in 2008 - IPC A23C19/76 

FIELD: milk industry, in particular, cheese production.

SUBSTANCE: method involves pasteurizing and coagulating raw milk material at temperature of 95±2 C; holding resulted mixture; forming; salting; slightly drying and cooling; using mixture of goat and cow milk taken in the ratio of 1:1; combining forming process with cooling process, the latter being carried out by adding flaky ice containing acidophilous bacteria cultures or acidophilous bacteria cultures and propionic bacteria in the ratio of 1:5.

EFFECT: increased nutrient and biological value of product, improved probiotic properties, reduced process time, complete utilization of milk components, increased yield and improved nutritive qualities of product.

1 tbl, 4 ex