"BLAGODAT" CHEESE PRODUCT MANUFACTURE METHOD Russian patent published in 2013 - IPC A23C19/00 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and may be used during food products manufacture. The method envisages bactofugation and pasteurisation of whole milk with fat weight fraction equal to 3.2%, introduction of a complex of mineral substances and vitamins, homogenisation, pasteurisation and cooling to the fermentation temperature. One introduces a polycomponent starter consisting of lactic acid bacteria and bifidobacteria at a ratio of 1:1, "CHY-MAX" enzyme preparation and calcium chloride into the produced mixture. The produced clot is cut into cubes, kneaded, heated, cooled; whey is separated, condensed and mixed with the cheese mass.

EFFECT: cheese product has a high biological and nutritive value and probiotic properties as well as high organoleptic indices.

3 tbl, 3 ex