NEW PRODUCTION TECHNOLOGY OF TRADITIONAL CHEESE Russian patent published in 2009 - IPC A23C19/68 

FIELD: food industry.

SUBSTANCE: method provides for famous stages of putting in form, warming / acidification, removal from the form, salting and maturation. Before putting in the form in the mixture for mixing of solid and fluid phases, main composition is added containing water, fat and powder-like concentrate of milk protein with decreased content of lactose. Mixer is turned on at minimum 1500 rpm under vacuum at 45°C to 55°C for emulsifying, homogenisation and deaeration of the mixture till emulsified and deaerated homogenous mass or preliminary cheese mass is obtained. After that it is cooled down till temperature lower or equal to 40°C, additives chosen from group of acidifying starters, aroma-forming starters, coagulating ferments are added and homogenised. Invention also relates to cheese obtained as described, mail composition used in mentioned method and powder-like milk protein concentrate with at least 10 wt % lactose content.

EFFECT: invention allows to obtain cheese with improved organoleptic properties.

17 cl, 4 dwg, 1 ex