METHOD FOR PRODUCTION OF CHEESE PRODUCT WITH VEGETATIVE FILLER Russian patent published in 2011 - IPC A23C19/08 

FIELD: food industry.

SUBSTANCE: method envisages selection of raw material for melting, formulation of cheese mixture containing a vegetative filler represented by pumpkin puree in an amount of 25-30% or pumpkin succades or pumpkin powder, a vegetable fat, a stabiliser represented by a mixture of potato starch and carboxymethylcellulose in an amount of 1.0-3.0% respectively, or by a mixture of potato and corn starch at a ratio of 1:1 in an amount of 3%, a preserving agent and an acidity regulator represented by citric acid in an amount of 3%, drinking water or milk whey for regulation of weight fraction of moisture to be 53-55%.

EFFECT: invention allows to produce a cheese product for functional alimentation with increased storage life and enhanced biological value.

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