SOFT RENNET CHEESE "RAVISMAN" AND ITS PRODUCTION METHOD Russian patent published in 2010 - IPC A23C19/76 A23C19/68 

FIELD: food industry.

SUBSTANCE: invention relates to cheese-making sector of milk industry. Method involves normalisation of milk by fat, thermisation, application of calcium chloride, ferment of direct application containing strains of mesophilic and thermophilic cultures, application of ferment preparation, cutting of the clot and setting of grain. After setting, the second heating takes place, moulding is done by pouring and selfpressing continues for 5-10 minutes then the cheese mass is cheddarised to pH 5.3-5.2 lasting 30-60 minutes. After cheddarisation processing is performed in a special forming machine with salt solution with concentration 9-12% and temperature of 72-80°C. The mass is salted and somewhat processed at the same time for 50-60 seconds, the cheese is shaped and dried at 10-12°C and relative air humidity of 80% for 8-10 hours. Then the cheese is dipped into the solution of distilled water and mould spores Penicillium candidum, ripening continues for 7-10 days at 11-14°C and air humidity of 90-95%.

EFFECT: invention accelerates blue cheese production owing to using unripe milk in production, cheese ripening without changing organoleptic characteristics, increase the product yield from a raw material unit, improve consistency of the finished product and expand the range of produced milk products.

2 cl, 5 tbl, 1 ex