METHOD FOR PRODUCTION OF "BAIKALSKY" SOFT RENNET CHEESE Russian patent published in 2013 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: cow milk is separated, pasteurised at a temperature of 74-76°C, cooled to 37-38°C; 40% calcium chloride solution is introduced in an amount of 50 ml per 100 kg of the initial raw material and a starter based on pure cultures of B.longum B 379 M bifidobacteria strain is introduced into the mixture. The mixture is stirred; a milk-clotting enzyme is added to the mixture after 5 minutes. The produced milk clot is cut and kneaded; whey is separated; a concentrated solution of common liquorice extract in an amount of 0.05-0.07% of the dry extract to cheese grains weight is introduced into cheese grains. One performs salting with salt containing sodium, potassium and magnesium at a ratio of 1:0.5:0.02 respectively, self-pressing and packing.

EFFECT: invention ensures production of "Baikalsky" soft rennet cheese with high consumer properties and organoleptic indices as well as with high preventive medical properties for prevention of heart-vascular diseases and digestive tract microbiocenosis abnormalities.

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