FIELD: food production process.
SUBSTANCE: method includes obtaining soft dessert cheese by adding to the whole or normalised milk 1.8-2.5 wt % of cacao powder resolved in milk with temperature of 35-45°C. The mixture is parteruised at temperature of 93-96°C with extraction of 3-5 minutes. As coagulant milk whey is used in the quantity of 10-15% with acidity of 140-180°T fermented with starter material of acidophilous bacterium. The whey is separated from the obtained cluster and sugar in quantity of 5-7 wt % and vanilin in quantity of 0.01-0.02 wt % is included to the obtained cluster of temperature of 85-90°C. Then cheese is formed, extracted and cooled down.
EFFECT: increase of nutrious and biologic value of soft cheese, increase of its output at decreased consumption of milk raw material.
3 cl, 4 ex
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