SOFT CHEESE AND WHEY BEVERAGE PRODUCTION METHOD Russian patent published in 2013 - IPC A23C19/76 A23C21/00 

FIELD: food industry.

SUBSTANCE: one performs milk mixture standardisation, pasteurisation, a coagulant introduction into the milk mixture in an amount of 15 - 25 wt % of the milk mixture; one proceeds with maintenance for protein coagulation, cheese whey separation from the clot, cheese mass moulding, salt application onto the mass, the mass cooling, maintenance and packing. The coagulant is represented by a mixture of sea-buckthorn juice or sea-buckthorn puree with cheese whey at a ratio of 3:1. The cheese whey is subjected to hot dispensing.

EFFECT: invention allows to increase biological value of cheese, reduce labour intensity of the process, increase cheese storage life and ensure the possibility of whey usage after coagulation.