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

FIELD: food industry.

SUBSTANCE: method involves standardisation of a milk-and-vegetal mixture containing milk and a pastelike lupine concentrate with vegetable oil with dry substances content of 27-40% in an amount of 5-15% of milk-and-vegetal raw material weight. The milk-and-vegetal mixture is matured at a temperature of 8-14°C during 9-12 hours. The pastelike lupine concentrate contains lupine or sunflower-oleinic or corn oil in an amount of 10%. After pasteurisation one cools the milk-and-vegetal mixture, introduces a bacterial starter material including mesophilic lactic streptococci, thermophilic lactic rods and bifidus bacteria as well as calcium chloride, a milk-clotting enzyme preparation, one proceeds with the mixture stirring and curdling. The produced clot is cut, beaten out, whey is removed; the clot is salted, moulded, self-pressed, packed, cooled.

EFFECT: invention allows to enhance food and biological value of the cheese product, improve its quality, increase the yield and reduce prime cost.

3 cl, 2 tbl, 1 ex