PRODUCTION METHOD OF SOFT CHEESE BY MEANS OF ULTRAFILTRATION Russian patent published in 2010 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to cheese industry and can be used for cheese production. The method implies milk normalisation according to fat and fiber, an ultrafiltration of a mix with concentrate reception, its pasteurisation at temperature 90±5°C or 100±5°C, cooling, entering in a stream of food salt to the maintenance of 1 % from an end-product and the milk-clotting enzyme, the subsequent packaging, clot formation, thermisation at temperature 75±2°C, cooling and maturing at temperature from +2°C to +6°C within 24 hours. The way also can include heating of a concentrate to temperature 55-65°C with the subsequent homogenisation after an ultrafiltration stage.

EFFECT: method makes it possible to diversify structure and the form of a received product which is formed directly in packing, and to increase its period of storage without use of stabilising systems.

2 cl, 2 ex