COMBINED SOFT CHEESE PRODUCTION METHOD Russian patent published in 2010 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: invention is implemented as follows. A vegetal protein component is added to a milk-and-vegetal mixture which contains lupine pastelike concentrate containing 22-32% of dry substances, the concentrate amount equal to 15-20% of the total mixture amount. The mixture is pasteurised at a temperature of 93-96°C. Proteins coagulation is performed by addition of sour whey to form a clot. The whey is separated from cheese curd. Sodium chloride is added to it in an amount of 1.5-2%. Cheese curd forming, self pressing and cooling are performed. The components are used in the following ratio wt %: milk stock 73.0-84.0; lupine pastelike concentrate 15.0-25.0; sodium chloride 1.5-2.0.

EFFECT: invention allows to produce combined soft cheese having increased food and biological value, medical and preventive properties; invention increases cheese output combined with decreased consumption of milk stock due to substitution of pastelike soyabean concentrate with lupine concentrate.

3 ex