SOFT CHEESE PRODUCTION METHOD Russian patent published in 2014 - IPC A23C19/76 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method envisages goat milk pasteurisation, partial (to 60% of the total volume) removal of whey before moulding; then food beet-roots fibres in an amount of 0.3-0.8% of the initial quantity of the milk mixture are introduced into the remaining mixture of cheese grains and whey. Moulding is combined with cooling with flaky ice consisting of cheese whey fermented with S.thermophilus and L.bulgaricum pure cultures.

EFFECT: invention ensures cheese yield increase, biological vale enhancement, the end product quality characteristics improvement, storage life increase.

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