FIELD: food industry.
SUBSTANCE: method involves blending dairy raw materials with a protein filler represented by homogenised salt milts of salmon fish, heating the produced mixture, adding calcium chloride and fermented milk whey into the mixture, reheating, cheese curd sedimentation, separation of released whey and forming the cheese curd.
EFFECT: invention allows to enhance food and biological value as well as improve organoleptic properties, extend soft cheeses range.
2 tbl, 4 ex
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