METHOD FOR PRODUCTION OF SOFT LACTIC CHEESE Russian patent published in 2011 - IPC A23C19/76 A23C19/68 

FIELD: food industry.

SUBSTANCE: method involves pasteurised skimmed milk coagulation with acid milk whey wherein one introduces a starter based on mesophilic lactic streptococci pure cultures, one proceeds with whey removal, forming the cheese mass in the shape of a loaf, self-pressing during 3-5 hours. Then loaves are cut into pieces, stamped down tight and each layer is sprinkled with salt. The starter is introduced into the whey in an amount of 1-3%. The cheese is matured at a temperature of 10-15°C during 1.0 -1.5 months. Skimmed milk pasteurisation is performed at a temperature of 63-65°C while coagulation is performed at a temperature of 34-35°C.

EFFECT: improved effectiveness of the method.

4 cl, 4 tbl