"UMNIK" CHEESE PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A23C19/55 

FIELD: food industry.

SUBSTANCE: method involves pasteurisation of whole milk with fat weight fraction equal to 2.5%, bactofugation, microfiltration, introduction of "Immuno plus" vitamin-and-mineral premix, cooling to the fermentation temperature, introduction of a polycomponent starter (consisting of lactic acid bacteria, probiotic cultures, acidophilous bacteria, bifidobacteria at a ratio of 1:1:1:1), "NATUREN Stabo 1290 NB" enzyme preparation and calcium chloride, stirring, clot production, heating, cooling, whey separation and treatment by way of ultrafiltration. Then the produced whey is mixed with cheese mass and aseptically packed.

EFFECT: invention allows to enhance biological and nutritive value and organoleptic indices and impart probiotic properties to the product.

3 tbl