METHOD FOR PRODUCTION OF CHEESE PRODUCTS Russian patent published in 2013 - IPC A23C19/55 

FIELD: food industry.

SUBSTANCE: method envisages low-fat milk raw materials usage, fat introduction into cheese mass by the fraction method: first - with milk, second - with grits, third, in case of necessity, directly into the mixture of cheese mass and hydrothermally treated grits. The grits are represented by maize, oat or barley grits hydrothermally treated in an autoclave at a temperature of 124-130°C. Hydrothermal treatment of grits is performed in cream with fat content equal to 25-30%. The third introduction of fat (in the form of melted milk or vegetal fat or butter/oil) is performed in case of fat deficit in the cheese product.

EFFECT: invention allows to reduce protein and fat loss into whey and manufacture a functional beneficial product with grits rich in vitamins and microelements, vegetal and food fibres as well as reduce the volume of milk raw materials used per unit of the ready product.

2 cl, 1 ex