METHOD OF CHEESE MAKING Russian patent published in 2008 - IPC A23C19/68 

FIELD: technology of food products making.

SUBSTANCE: method of cheese making includes preparation of milk for coagulation comprising milk maturing, its normalisation by fat, pasteurisation, introduction of additive, lactic acid ferment and rennet into milk for its coagulation to prepare curd, curd processing to prepare granular curd, shaping of granular curd, pressing, salting and maturing. As additive, pumpkin and oil extract is used, which is prepared by simultaneous mincing and extraction of pumpkin refuse with deodorized refined vegetable oil with ratio of pumpkin refuse to deodorised refined vegetable oil equal to (40:60) - (60:40) in thin firm rotated along spiral with thickness of 0.1-0.2 mm at pressure of 5-15 MPa and temperature of 20-40°C, separation of mixture to prepare pumpkin and oil extract. Mass fraction of pumpkin and oil extract amounts to 0.5-5.0% to mass of milk and is introduced in the form of emulsion in pasteurised milk with ratio of pumpkin and oil extract to pasteurized milk equal to (1:1) - (1:5).

EFFECT: invention allows for preparing product with high organoleptic and rheological characteristics.

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