METHOD FOR MANUFACTURING CHEESE PRODUCT Russian patent published in 2010 - IPC A23C19/55 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used for manufacturing protein dairy products. The method consists in normalising milk, adding dry soya protein isolate in amount from 15 to 25% of the total protein content in the milk mixture or protein being previously reduced in warm water at a temperature of 55-60°C for 15 to 20 minutes to obtain the weight fraction of protein in the milk mixture in amount ensuring a 7:3 milk protein to to soya protein ratio, pasteurising the milk mixture, cooling it down to the coagulation temperature, inoculating with a bacteria starter culture, introducing calcium chloride in amount of 45-49 g per 100 kg of the mixture and a milk coagulating enzyme preparation, after which the curd is coagulated, cut and heat treated at a temperature of 36-38°C for 10 to 20 min. The percentage of the bacterial starter culture is to be from 3.5 to 4.5% of the mixture weight.

EFFECT: invention enables to simplify and to reduce the production process duration, to increase the protein content in the finished product, to optimise the ratio of protein components in its composition in order to improve its nutritional and dietary properties.

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