PICKLED CHEESE PREPARATION METHOD Russian patent published in 2011 - IPC A23C19/68 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The method envisages milk normalisation, pasterurisation, cooling to coagulation temperature, addition of starters of pure cultures of lactic streptococci, thermophilic lactic streptococci, Lactobacillus bulgaricus, Bifidumbacterium bifidum I, Bifidumbacterium bifidum 791, Bifidumbacterium bifidum LVA-3 and mesophilic lactic bacillus Lactobacterium casei strain C₅ VKPM V-8730, calcium chloride and rennet, curd processing and cheese drying at a temperature of 22-25°C during 2-5 hours.

EFFECT: invention allows to increase nutritional and biological value of cheese and remove imperfections: cheese gassiness, cancellated and spongeous pattern, cheese surface sliming.

10 tbl, 1 ex