METHOD OF OBTAINING DRY CHEESE Russian patent published in 2010 - IPC A23C19/86 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry, in particular to production of dry diet cheese. The method involves pasteurisation of skim milk, cooling, adding ferment consisting of pure cultures of lactic acid bacteria, fermentation. Exuded thrusting at fermentation is mixed thoroughly with the obtained curd until indiscrete mass. The resulting mass is evaporated at constant stirring to achieve in the process of evaporation 30%-volume mass of the original mass, then the temperature of heating is reduced to 50-60°, table salt or sugar is added in an amount of 1% by weight of the original milk, and food coloring and flavoring in the amount of 0.2-1.5% by weight of the original milk, the obtained mass is stirred, and flour in an amount of 1% by weight of the original milk is added, and it is further heated during 10-15 minutes at constant stirring up to homogeneous consistency. The resulting semi-finished product is formed, dried with convective method in the drying chamber at a temperature of 40-45°C.

EFFECT: invention enables to obtain high quality product, of increased feed, nutritional and biological value, reduce duration of the process, decrease prime costs and increase yield of cheese.

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