CHEESE PREPARATION METHOD Russian patent published in 2012 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: usage: in dairy industry in soft cheeses production immediately of milk concentrated by way of ultrafiltration using a milk-clotting enzyme. The method is as follows: milk standardised in terms of ratio of fat to protein is pasteurised at a temperature of 78-90°C, cooled and maintained for germination of microorganisms spore forms. Then one performs ultrafiltration to produce a retentate which is pasteurised at a temperature of 111-130°C and added a milk-clotting enzyme to in the process of packing, the packed product is heated up to 72-75°C and cooled. After pasteurisation and before packing one may introduce culinary salt solution into the product.

EFFECT: invention allows to stabilise the cheese structural-and-mechanical and organoleptic indices, improve the product microbiological indices, simplify the method and extent the cheese taste and mechanical indices.

4 cl, 5 ex