METHOD FOR PRODUCTION OF HOME-MADE PROCESSED CREAM CHEESE PRODUCT Russian patent published in 2013 - IPC A23C19/08 

FIELD: food industry.

SUBSTANCE: method involves a stage of cheese components mixing into a cheese mass containing curd, a curd preparation stage consisting in defatted milk ripening with a soft cheese starter (consisting of lactic acid bacteria), curdled milk heating, whole milk introduction into the hot curdled milk, the mass cooling, whey separation and curd grinding into a free-flowing condition. Sodium bicarbonate introduction into the curd, subsequent combination of the produced mass with cream, salt introduction, raw eggs and bean puree mixing into the mass, farm butter addition before the melting stage. Then the produced mixture is melted and cooled.

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

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