METHOD FOR PRODUCTION OF CHEESE PRODUCT Russian patent published in 2011 - IPC A23C19/55 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The method involves milk acceptance by weight and quality, purification, cooling, storing, heating, separation; the produced defatted milk is cooled and delivered for intermediate reservation. Then defatted milk is heated for vegetable fats emulsification. The vegetable fats are represented by linseed, soya and corn oils. The produced emulsion is pasteurised, cooled to coagulation temperature. Calcium chloride, a starter containing Streptococcus termophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacterium casei and "CHY-MAX" enzyme preparation are added to the milk-and-vegetal mixture. The mixture is coagulated during 50-70 minutes till formation of a clot with a 4.9-5 pH acidity. The produced clot is heated, cooled; whey is separated. After whey separation cheese grains are subjected to homogenisation at the moment whereof one introduces "Natural inuline concentrate" biologically active additive, a complex of mineral substances and vitamins; the mixture is heated and aseptically packed.

EFFECT: invention allows to enhance biological efficiency, impart preventive and probiotic properties to the product and reduce coagulation period.

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